Latke Hotdish

Sweet, meaty, potato-y, sauce-y, and just really fucking good. That’s pretty much the only way I can describe this post holiday Latke Hotdish. A meal that’s way out of left field in terms of what we usually eat at home (especially these Winter days where soup dinners are king), but it was a reminder that experimenting with new recipes + new flavors is so worth it. In this case, a little Monday experimenting has lead to such a yummy dinner to add to the repertoire. & it’s almost paleo (like so so close to being paleo), & paleo is always preferred here at home.

I’ve had latkes once. I worked with a girl who brought homemade latkes and all the fixings to a work potluck, and it was glorious. They were like the consistency of perfect little hash-browns. Crispy & satisfying to bite into, and they just spoke to my french fry loving heart. I’ve also had an egg bake that was laid on top of layer of crispy hash-browns that we’re baked into the most perfect hash-brown crust. Again, something that was totally satisfying to my french fry loving heart. This hot-dish is right along those lines of a meal that is san fries, but totally made for a fry lover (like me). & instead of dipping these potatoes into ketchup, these potatoes get dipped and dunked in the yummy sauce of the hotdish.

My hot tip for simplifying latke making - frozen hash browns. Because why not? It’s literally just potatoes. JUST POTATOES! No preservative or other bull shit, & personally - my mind was blown. Literally no point in spending the time grating potatoes when Trader Joe’s (or any other market) will have them done for you & at no expense of having a pure, grated veggie.

I’ll never forget the time I had a friend over at my house and she went on an on about how she didn’t like meals where fruit was cooked with meat, which didn’t go over too well since that’s what my mom was cooking. But all I can say is that girl doesn’t know what she’s missing because that sweet & savory contrast is the distinctive characteristic of this whole thing. The sweetness is totally brought by the apple. It’s like the chunks of apple cook & tenderize with all the veggies + meat, & the sweet juice of the apple gets extracted and permeates the whole dish. & it’s such a good thing! The sweetness is just really complimentary to the beef & other veggies, & plays nice with all the salty notes. & the butternut squash is the back-up dancer to the apple. Just another little bit of sweetness that balances out all the salty & savory notes from the beef, veggies, & latkes.

Maybe I have the wrong idea of what a goulash is, but this whole hotdish situation, to me, is like a perfect goulash. This recipe produces a thick sauce that almost has the consistency of a super chunky chili, so a little of the stick to your ribs situation. It’s chunky & feels like comfort food, but it’s filled with so many healthy things! So even though it’s warm + comforting + filling, it lacks the richness of something that’s overly indulgent. So eating a nice plateful of it doesn’t feel like a total gut bomb. All in all it’s just the perfect paleo base to create a really nice almost paleo dinner (the latkes being the only non-paleo part), and I swear even going almost paleo leads to living your best life.

Serve it up with a small handful of arugula for a little added freshness, & you’ve got a perfect plate.

For the Hotdish Base

• 2 bounds beef stew meat (or any beef cut into chunks)

• 1 yellow onion

• 3-4 carrots

• 1/2 c. red wine

• 1 tbsp. brown sugar

• 2 tbsp tomato paste

• 1-14 oz. can diced tomatoes

• 2 c. beef stock

• 2 honeycrisp apples

• 1 package of cubed butternut squash

• 2 tbsp fresh parsley, minced

For the Latkes

• 1 package frozen hash browns, thawed (about 20 oz.)

• 2 eggs

• 1 tbsp lemon juice

• 1/3 c. flour

• Salt & pepper

• canola oil (for frying)

Heat a large dutch oven over medium heat. Add in 2 tbsp of canola oil. Add in the beef, sprinkle with salt & pepper, & stir to brown the beef on all sides. You’re looking for a nice charred color to the meat. Remove the beef & set aside. Add in the onion & carrots, cooking for 10 minutes. Add in the tomato paste, stir to coat, and deglaze with the red wine. Add in the tomatoes, brown sugar, stock, apples, & add the beef back in. Bring the mixture to a simmer, put it on medium-low heat, and let it cook uncovered for 2 1/2 - 3 hours. The liquid with reduce & the sauce will thicken, & that’s what you want.

Preheat the oven to 375 degrees. Cut the squash into bitesize cubes. Toss with EVOO & a pinch of salt and pepper. Spread the squash on a foil lined baking sheet. Roast for about 35 minutes - until tender & browned. Set aside.

Now let’s move to latke prep. Mix the potatoes, eggs, lemon juice, flour, & a pinch of salt and pepper in a large bowl. Totally ok if the hashbrowns are still frozen. You should end up with a sticky, wet mixture. Heat 2-3 cups of canola oil in a skillet over medium heat. Let the oil heat up, being careful to not let it burn, and add about 2 tbsp of the latke mixture to the oil. Scoop the latke mixture with a spoon or cookie scoop, place directly in the oil, and flatten with the back of the spoon to get that latke formation. Cook until lightly browned, and then flip. Set aside the cooked latkes on a paper towel lined plate, and set aside.

When the cook time on the hotdish is up, turn off the heat & heat the oven to 400. Stir in the butternut squash & transfer the mixture to a baking dish. Top with the latkes - spreading them in an even layer over the top of the dish. Bake uncovered for 20-25 minutes - just getting a little bit more brownage on the top of the latkes (they should turn a deeper brown color). Sprinkle with fresh parsley & serve with alongside fresh arugula, & you’re set!