
The delicious shredded potato pancakes often eaten for Hanukkah or other Jewish holidays are not just tasty but also easy to make.
Using waxy Yukon gold potatoes gives you more texture then Russets but you can use either or even other types. The important part is that you cook them slowly without crowding the pan so the outside becomes crispy while the inside gets soft and cooked through.

These crispy treats are delicious with sour cream and smoked salmon which you can top with a little caviar and scallions. You can have them with applesauce as well but I prefer making them without the shallots or onions for that. They make a great side with roasted meat, poultry or fish as well.
Growing up we ate a lot of potato pancakes which were very similar to these but they were seasoned with a little garlic, marjoram and caraway seed. Those potato pancakes were usually eaten with roast duck or roast pork and braised cabbage.
You can season them to your liking and serve them with other toppings as well.