Tricolored Latkes

So Hanukkah happens to fall in the middle of finals season, so I haven’t been able to attend any of the exciting Hanukkah events Miami has to offer yet…

I’ve been feeling a little out of the holiday spirit, so I decided to take a study break and make my own!

I did not have enough butternut squash to make this Butternut Squash and Sage Latkes recipe, so I decided to modify the recipe based on what I had at home (wasn’t going to waste time to get ingredients I didn’t already have).

Lots of latkes, lets all eat ’em up!


  • 1 1/2 cup of spiralized butternut squash noodles (I bought these fresh from the grocery store).
  • 1 1/2 cup of tricolored mini potatoes (or any potatoes you have at home), peeled
  • 1/2 large onion, peeled
  • 1/2 cup of potato starch (or corn starch)
  • 3 tablespoons of fresh sage (finely cut)
  • salt and pepper to taste
  • 2 eggs (lightly beaten)
  • Your favorite frying oil (I used avocado oil)


  1. Squeeze the squash and potatoes in paper towels to remove extra water. Shred potatoes and onion in a food processor.
  2. Cut spiralized butternut squash noodles into small pieces. Add shredded potatoes and onions, as well as the sage, salt and pepper. Stir to mix. Then add the eggs.
  3. Heat just enough oil to coat a frying pan over medium-high heat. Form little pancakes with your hands and cook in batches to not overcrowd the pan. Cook for 3 to 5 minutes per side or until golden brown. Remove from the pan, and set aside on paper towels.


  • I put a poached egg on top of mine for a savory version, but for a sweet version, I plan on topping it with Fage (2% Greek Yogurt) and caramelized apples!
  • This recipe turned out delicious playing around with ingredients I already had, feel free to adjust this recipe based on the veggies/potatoes you have at home and let me know how it turns out!
  • If you try this recipe, please tag me @ahavabite so I can see your creations!




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