Latkes

Directions

1. 1
   Combine the potato, salt, and lime juice in a medium bowl and let sit for 5 minutes.
2. 2
   Squeeze the potatoes between your hands to remove any liquid and transfer to a plate.
3. 3
   Dry the bowl and return the potato to it.
4. 4
   Add the pepper, green onions, shallot, parsley, Old Bay, cheese, bread crumbs, and eggs.
5. 5
   Using your hands, combine thoroughly.
6. 6
   In a large skillet over medium heat, heat 2 tablespoons of the butter and 2 tablespoons of the olive oil.
7. 7
   Add 1/2 cup of the potato mixture and spread it out to form a 4-inch pancake.
8. 8
   Cook 4 latkes in the skillet at one time until golden brown, about 4 minutes.
9. 9
   Using your spatula to loosen the latkes from the skillet, turn them over, and cook for 3 to 5 more minutes, or until they are golden brown.
10. 10
    Remove to a serving plate.
11. 11
    Add 2 tablespoons butter and 2 tablespoons olive oil to the skillet before cooking the second batch.
12. 12
    Serve warm.
13. 13
    The latkes will keep, covered, in the refrigerator for up to 5 days.
14. 14
    Reheat them slowly in a dry skillet over low heat.