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Potato Nik
![Potato Nik](https://static01.nyt.com/images/2013/11/27/dining/27FLEX_SPAN/27FLEX_SPAN-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- About 2 pounds baking potatoes, like Idaho or russet, peeled
- 1medium onion, peeled
- 2eggs
- Salt and freshly ground black pepper to taste
- 2tablespoons plain bread crumbs or matzo meal
- Neutral oil, like corn or grape seed.
Preparation
- Step 1
Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
- Step 2
Put about ⅛ inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
- Step 3
To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned. Serve hot or warm.
Private Notes
Cooking Notes
While this may make a delicious potato latke, or pancake, it's not really potatonik. To make potatonik, as distinct from a latke, you need yeast. To the mixture of potato, onion, flour or matzo meal, and egg, you need to add yeast and let the mixture rise. I bake the potatonik, rather than frying it, but I pour the batter into a pan with oil that has been pre-heated, so a crust forms instantly. This is one of my all-time favorite foods.
I combine two approaches to preparing this recipe. I start with the pan on the stove until the bottom is crisp. then remove the nik, turn it and back into the pan. At this point I transfer the pan to a 400 degree oven for about 15 minutes to finish the recipe. The nik is cooked through and firm and darker on the top, I always place a finished nik on a wire rack to cool, never on paper which seems to create steam on the bottom and soften the potato. The dish is loved by all.
I have made this recipe many times and have always loved the results. It is easier than making many small latkes and uses less oil. Most importantly, it is always a hit! I generally top with cilantro or scallion tops right from the garden for a fresh finish.
Pay careful attention to the heat level on your stove. I don't have gas down here in SWFL. Using an enamel Crueset pan like the one above, I heat it on med-high then immediately turn it down to medium or less. Add your lipids (I use butter & schmaltz), let them get really hot and add your 'nik' ingredients. But watch that temperature or you'll have a 'back bottom' result. About 15 minutes a side does the trick.
Much easier than batching small latkes - though do watch size of pan vs. amount of potatoes: 2 lbs of potatoes in a 12" skillet yielded a pancake a bit too thick for my taste - the inside was cooked but the ratio of crispy outside to inside was a bit off - next time I'll try with less potatoes to get a thinner pancake more akin to a regular latke. Very good next day at room temp BTW.
This is a great, large latke, not actually a potato nik (which has flour). It is less time consuming & less greasy than small latkes. I recommend: 1) Use schmaltz 2) Rinse the grated potatoes thoroughly to remove all potato starch. Then squeeze quite dry. This keeps the potatoes white. Add back 1 - 2 Tb commercial potato starch (for binding). 3) I like to add 2 ts baking powder. And maybe 1 more egg (again, for binding) 4) The batter can be overly wet. Squeeze it out if nec.
How much yeast?
Perfect. Made this twice. First time in a cast iron skillet for just the family. Second time in a non stick skillet for a Chanukah party. Much better and easier with non stick for me. I may never make latkes again. The party crowd loved slicing off bits of the giant latke.
Terrific, terrific, terrific. Basically a Latke recipe, but reminiscent of my mother's cast iron 'kugel'. I think about her every time I make this....and, in honor of my mother, I intentionally gently 'burn' both sides! You should see my family fight over the burnt parts, all to the amazement of the younger, oblivious generation. No doubt, my mother is looking down and 'kvelling'. Thanks, Mark Bittman, for the recipe and for yet another 10/10. Kudos.
Basic 'fritatta' recipe ... do this all the time, often with only potatoes and onions as Mark prescribes but sometimes add diced peppers, even Italian sausage. This is a tremendous go-to and is good hot, warm and even cold. Love it!
Delicious and not nearly as messy as making small pancakes. One change--I used a caramelized red onion (not a raw onion)--even better!
But... where is the schmaltz??? That’s the best part!! I still use schmaltz for all of my holiday cooking... nothing beats the flavor!! If you’re worried about the fat... just use less!! Ha!
I been making them all my cooking life but we call them Rösti
Delicious recipe, enough to make two potato niks in a 12 inch skillet.
My Polish grandmother made a potato kugel in the oven but it sounds a lot like this. It had very crispy top, bottom and edges and a very moist interior. I dream of it.
My Grandmother had a very similar dish she prepared year round that we loved, she prepared it in a Pyrex bowl and the crust was dark and crispy, while the interior was hot, flavorful, and noodle-like with shredded potatoes. She called it a "Potato Charlotte" Before passing she gave me her recipe, almost identical to yours, and I've tried in vain to get it right, but I fail over and over to achieve the surrounding, dark, crispy crust.
Delicious but takes MUCH longer to brown and crisp on each side than 15 minutes.....More like 30!
This was delicious! I topped with sour cream and green onions and had impulsively added a thin layer of mozzarella on the top before I flipped it and it was delicious. Rinsing and squeezing out the moisture from the potatoes is vital!
Scrubbed the potatoes but didn't peel them. Otherwise stuck to the recipe. Great!!
this is NOT potato nik, this is a pure potato kugel--the equivalent of a giant latke and delicious in its own right. There is a huge difference. There is no yeast or flour in this recipe. A potatonik contains flour and yeast.
I wonder if a wok would work?
I followed the recipe exactly. This was lovely and wow! What a time saver! Instead of hustling over the stove making latkes, I made this while cooking the rest of dinner, allowing me to sit down with my family to eat. The potatoes were cooked through with 15 minutes on one side and 20 on the other. If you prefer more of the crunchy surface area that latkes bring, you won't get that here. This recipe gives more inner, pillowy, soft potato than crispy potato. And it makes a LOT!
My Grandmother called this a Potato Charlotte and prepared it in bowl, so it took on that shape. A crispy shell with a buttery diced interior, it was no less than magic with some applesauce.
Can I make the potato nik the day before. And how can I ensure the crispiness
To make a weight watcher version, I mixed potatoes and cauliflower (1/2 and 1/2) and it was delicious!
12/11/2020. Followed recipe exactly (except for unpeeled potatoes) and it was delicious. Also easier and cleaner than making latkes and had a nice presentation. Makes about 4 servings. Not my grandma's potato nik, which must have been yeasted.
Way too salty! I’d cut the salt by 1/3 or even half.
Potatoes need salt.
With the recipe halved for a 10" pan, the potatoes don't cook all the way through unless the pan is covered. But that can also make the crust soggy. So next time I'm going to cook on low, covered, so the steam can penetrate the potatoes. Then I'll turn up the heat and brown both sides for a few minutes.
I make this fmaily favorite often. Sometimes I substitute leeks for the onions.
Yummy with added rosemary or thyme, or both. Not "authentic," but who cares?
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