I took my two favorite food items a Hamburger and Potato Latkes and combined them to come up this great recipe to try out next time you smoke a brisket and have tons of leftovers. I didn’t put a lot of directions for smoking a brisket because I figured that everyone was a pro or has their own steps on how to make the amazing smoked and tender brisket.
I hope that you enjoy this great recipe! What are some of your favorite ways to use your leftover brisket? In the comment section below tell us, hey it might end up on the Grilling with Rich website!
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Take the smoked brisket out of the smoker and let it rest. Slice the brisket against the grain and place slices on the side.
Take two of the finished latkes and place the sliced meat in between the two latkes and serve while hot. Add sour cream in between if wanted and enjoy.
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