Pastrami on Rye Latkes | Idaho Potato Commission
- Peel the potatoes and grate either by hand on a box grater or using the shredding blade on your food processor. - Repeat with the onion. - Place the grated potato and onion in a large bowl fitted...
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Cooking tools:
- Food processor
- Cast iron skillet
- Grater
- Mixing bowl
- Kitchen towel
- Peeler
- Measuring cup
- Baking sheet
- Paper towel
- Oven
- Stove
Ingredients
- 2lbs Burbank Russet Idaho Potatoes
- 1 large yellow onion
- ¼ cup all-purpose flour
- 1 ½ tablespoons caraway seeds
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- Vegetable oil for frying
- ½ lb deli pastrami
- 1 large dill pickle, sliced
- Spicy brown mustard
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