Furlough day and cilantro jalapeno latkes

Yesterday, I enjoyed  a relaxing day off of work, or aka – furlough day. I actually do enjoy random weekdays off though. I love to get things done when places aren’t so busy and I get such a magical feeling when I cross things off my lists (yes, that’s plural).

My day began with these babies!

Latkes is the name people, and eating them is not only the game, but a pleasure. 🙂 I don’t know about you, but I heart shredded potatoes (hashbrown style) and they definitely go perfectley peared with some spiciness in the jalapenos and flare with onions and cilantro.

I also made a spicy sour cream (used fat-free) topping, by adding cumin, chili pepper and chopped green chilies (plus a little of the chili juice). The boy loved it!

He also helped out with breakfast by making “egg-in-the-hole.” I thought he was simply brilliant when he decided to use a shot glass as a cutter for the hole. So inventive.

And of course I didn’t want to waste the insides so we toasted them and munched on them while we cooked. I seriously love toasted rye bread. Steals my heart every time.

I also made us some smoothies. I added some blackberries, strawberries, a banana, some POM juice, and a little bit of pineapple vodka. It was so great!

And yes, I drink my smoothies out of a martini glass.

We also made this refreshing Sweet Tea vodka and fresh squeezed lemonade cocktail.

It was a good day off! And most importantly, I have a gym membership again and I’m stoked to get some indoor (aka – air conditioned) workouts in! 🙂

Potato Latkes
(Yields 5)


3 cups shredded potatoes (I used red)
1/4 cup jalapenos, diced
1/4 cup cilantro, chopped
1/4 cup scallions, diced
1 egg
4 tablespoons flour
1/4 teaspoon cumin
Salt and pepper to taste
olive oil

*Also, garlic powder would make a great addition to these latkes. I sadly thought of it after the fact.


Shred potatoes into a colander and place a paper towel over to drain moisture. Let sit for 30 minutes, pressing every often. Combine potatoes, flour, jalapenos, cilantro, scallions, egg, cumin and salt and pepper. Mix together until combined. If too moist, you can add more flour as needed. Place a skillet on medium heat and pour about 2 tablespoons of oil into the pan. Form the mix into small, thin balls and press flat and place in skillet. Cook on each side until golden brown. Serve with sour cream mixture.

Have an amazing weekend!!


2 thoughts on “Furlough day and cilantro jalapeno latkes

    • ashley says:

      Oh yes, I’ve heard them get called potato cakes too! 🙂 Are you from Texas? I’ve been to Houston once on a visit, great city!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s