Potato Latkes with Tangy Dill Sauce

Okay lets be real about a few things. I may have cooked this recipe tonight, screwed it up a few times so here I am at 8:30 with your daily ( not so on time) blog #realtalk

Okay I had dream this week and it was to combine dill and potatoes. I know I am not the first person to think of that combo, and then I remember experimenting making latkes a few months ago. That experiment went well because i'm pretty sure I ate 9 in one sitting.

Then potato latkes with dill sauce was born.

10 points for garnish

10 points for garnish

Yeah it's a fresh twist to latkes which are traditionally served with sour cream or apple sauce. They are addictive fritter/pancakes. Make them for friends or family but I would strongly recommenced making them for yourself so you don't have to share ( kidding?? I think??)

Okay lets get this party started.


Grate about 3 to 4 large potatoes. Put in a sieve and rinse. This removes some of the starch. Then grate half an onion and add to the mixture.


Line the outside of a bowl with a towel. Then dump mixture into the bowl. Wrap the towel around and squeeze as much moisture you can get out of it. This will ensure your latkes are crispy.


Add eggs, flour, salt and pepper and mix together until combined.


Add oil and heat pan to medium high heat so the oil is hot but not smoking. Add latke mixture to hot pan in little pancake sizes. Cook on each side for 5 minutes until golden brown.


While cooking latkes. Lets make your fancy dill sauce. Simply add sour cream, lemon, dill, salt and pepper and mix. Put in the refrigerator until latkes are done.


Once latkes are cooked set them on a paper towel lined plate.


Then top with dill sauce and forget about all the problems in your life.

Get it girl

Get it girl

Potato Latkes with Tangy Dill Sauce


  • 3 to 4 medium potatoes (washed not peeled)
  • 1/2 sweet onion
  • 2 tablespoons of flour
  • 2 eggs (beaten)
  • salt and pepper
  • 5 tablespoons of vegetable oil

Tangy Dill Sauce

  • 1/3 cup of dill (chopped)
  • 1 cup of sour cream
  • 1 tablespoon of fresh lemon juice
  • salt and pepper


  1.  Grate potato put into a sieve and rinse to remove some of the starch. Grate onion and add to sieve.
  2. Line a bowl with a kitchen towel. Put potato and onion mixture into lined bowl. Wrap towel around mixture and squeeze until no more moisture comes out.
  3. Discard potato water and rinse bowl. Add potato mixture back to bowl as well as the beaten egg, flour and salt and pepper. Mix together until combined.
  4. Heat a frying pan with oil on medium heat until very hot but not smoking. Scoop 3 or 4 small 3 inch size dollops into the frying pan.
  5. Cook on each side for 5 minutes until golden brown. Once cooked transfer to a plate lined with paper towel.

Tangy Dill Sauce

  1. Add all ingredients in a bowl and mix until well combined.
  2. Put in refrigerator until ready to use.

Top your latke with a generous amount of dill sauce and enjoy!

Thanks for reading,



Grandma's Hawaiian Casserole

You know those dishes that makes you filled with nostalgia? The other week my mom found my Grandma's book of recipes and I found a whole book of those dishes. I read through most of the recipes, and I could remember how it tasted not only that it reminded me of sleepovers, Christmas, and baking with my Grandma.

It reminded me of going to to my grandma's and grandpa's, and my grandpa would ask me what I wanted to for dinner and I would request the following: scalloped potatoes, pineapple chicken and mushroom chicken ( honestly I was a weird child). These recipes feel like they are a part of my soul, they were simple, straight forward and they filled you with love.

My grandma may have forgotten to add some steps to this recipe so I had to improvise in creating this version for you.


This one was one of those recipes. Clearly this recipe is vintage one, with the odd combination of pineapple and green peppers, but I love it so much because it feels like home.  The recipe is called Hawaiian Casserole, but i'm not quite sure how its a casserole, BUT what I am sure of is that my Grandma could have made this into a casserole and it would have been fantastic.


The Magic Sauce


Oh yeah that's definitely enough butter... really it would ensure you weren't getting too skinny.


That's a plate of love right there.


Love you Grandma. Thanks for feeding my soul and my stomach.



Grandma's Hawaiian Casserole


 1 12 oz can of pineapple tid bits

 1/2 cup of white sugar

1/4 of corn starch

1/4 cup of vinegar

1 tsp of soy sauce

1/2 cup of butter

4 cups of turkey or chicken (I used about 3 chicken breasts)

3 onions sliced

1/4 cup of sliced almonds

1 chicken bouillion cubes

1/2 green pepper (sliced)

1/2 cup of water


1. Blend sugar, corn starch, the juice from the can of the pineapple, vinegar and soy sauce.

2. In a skillet melt butter almonds, and onions. Saute for 5 minutes. Cut chicken into cubes or stripes. Add chicken to skilet and cook until fully cooked through, 10 minutes or so.

3. Add the sauce, green peppers, bouillon cube and water to the skillet. Cook until sauce becomes thicker and serve over hot rice.

Thanks for reading,