A big ole pile of loaded chili cheese latkes! Dig in, y’all.
Oh heyyy. Fa-la-la-la-latkes season is here! I love classic latkes as much as the next Jew (aka a lot), but I also like switching it up, and literally dream of new latke ideas. Is that weird? Didn’t think so. Sorry for the pillow drool.
Can you believe it’s Hanukkah time already? Sneaks up on me every year! I knew I wanted to combine comfort food and latkes this year. Shepard’s Pie Latkes? Chicken Pot Pie Latkes? Loaded Chili Cheese Latkes?? Oh that’s it. Ding, dong.
I partnered with Kroger’s Simple Truth Organic line to make these latkes. I love this line because they have good quality, organic products, for a good price too. More money for Hanukkah presents!
Organic everything!
This chili is super hearty and vegan and you could totally eat it on its own too.
But it’s even better over latkes. Mmm fried potatoes forever.
I love baking these on a big sheet pan and just throwing them down in front of my hungry Hanukkah party guests and letting them get after it. 
I added some fried eggs for funsies and color.
And of course, tons of hot sauce.
Droollll.
Loaded Chili Cheese Latkes
Ingredients
- For Chili:
- 1 tablespoon Simple Truth Organic Olive Oil
- 1/2 small white onion diced
- 2 garlic cloves minced
- 1 1/4 cups Simple Truth Organic Crushed Tomatoes
- 1 cup Simple Truth Organic Tri-Bean Blend Beans
- 2 teaspoons Simple Truth Organic Cumin
- 1 tablespoon Simple Truth Organic Chili Powder
- Simple Truth Organic Jalapeno Hot Sauce to taste
- For Latkes:
- 2½ cups 1 pound russet potatoes, washed and peeled
- 1 tablespoon onion minced
- ½ clove garlic minced
- 1 egg
- 1 tablespoon flour
- ½ teaspoon salt
- 1 teaspoon Simple Truth Organic Cumin
- 1 tablespoon Simple Truth Organic Chili Powder
- ½ cup oil
- For Garnish:
- 1 cup cheddar cheese
- Simple Truth Organic Jalapeno Hot Sauce
- Chives
- Fried Eggs
- Sour Cream
Instructions
- First, make your chili. Heat olive oil in a medium saute pan.
- Add onions and garlic and saute until soft, about 5-7 minutes.
- Then add tomatoes, beans, cumin and chili powder and stir to combine. Simmer for 20 minutes until thick, stirring often. Season with hot sauce to taste. Keep warm.
- Now, make your latkes! Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.
- Place potatoes in a large bowl, dry again very well. Then add the onion, eggs, garlic, salt, cumin and chili powder and reserved starch and combine.
- Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.
- Pre-heat oven to broil.
- Place latkes in a layer on a baking sheet and top with chili and cheese and broil until cheese is melted and bubbly. Then top with eggs, sour cream and chives. Dig in!
I partnered with Kroger Simple Truth Organic on this post, but all opinions are my own.
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