Crispy Potato and Cheese Latkes- Janet style!

This tasty recipe is a favourite of my sweetheart and we eat these latkes for Brunch on the weekends quite often!! Two potatoes will make four latkes. Here is the ingredient list:

• 2 organic potatoes, skins on (you will boil these in a pot of salted water and cook for 10 minutes then, peel once cool)
• 1 small organic onion, grated
• 1/2 cup grated cheese, either, Gruyere or extra old Cheddar
• 2 tablespoons of parsley
• 1 tablespoon of oregano
• organic sunflower oil

Step 1. Grate the boiled and peeled potatoes. Stir in the grated onion, cheese, and parsley and oregano. Season with salt and pepper.

Step 2. Shape into 4 equal size cakes, or balls (as pictured in above image), then flatten with a spatula and form sides so they are even.

Step 3. Heat 1 tablespoon of sunflower oil on griddle or frying pan. USE SPATULA TO PLACE LATKES on HEATED GRILL. Be CAREFUL so they don't fall apart and cook for 1 minute on high heat, then reduce heat a little and cook for 5 minutes on med-high so they are crispy on one side, then flip over and cook on other side until crispy, about 5 minutes.

I recommend serving these delicious latkes with scrambled eggs and a dollop of yogourt with cilantro on top and sliced tomatoes and avocado on the side. Also pictured below is watermelon juice, made with fresh watermelon from the market, a little cold water and a few ice cubes, blended up. This refreshing drink is the perfect accompaniment to serve with this delightful brunch!

Please feel free to add your thoughts in the comments box below to give me your feedback or any experiences with any substitutions you may have tried, bon appetite!