Hash Brown Latkes
No Hanukkah celebration is complete without latkes! Using just a handful of simple ingredients, latkes are delicious potato pancakes fried in oil until crispy and golden brown. They are traditionally served warm with a dollop of sour cream or applesauce.
Latkes are a bit labor-intensive, especially if you're making them for a crowd. But with Garden Fresh’s Shredded Potatoes, all the prep work has been done for you - from the washing to the shredding – making this recipe super easy!
While they’re a staple on the menu during the Festival of Lights, you can enjoy latkes all year round.
Hash Brown Latkes
Yields: 4 servings
What you need
- 2.5 lbs. Garden Fresh Shredded Potatoes
- 1/2 yellow onion, grated or 3 green onion chopped
- 2 large Smith Brothers Farms Eggs
- 3 tbsp. all-purpose flour
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 pinch cayenne pepper (optional)
- 1 cup vegetable oil for frying
- Sour cream or applesauce, for garnish
Place the shredded potatoes and onion into a large bowl and cover with cold water by about 2 inches. Let rest until the potatoes and onion are completely soaked, about 20 to 30 minutes. Pour the potato-onion mixture into a colander, rinse, drain, squeeze, and dry repeatedly to remove all moisture.
Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
Using a spatula, gently mix the potato-onion mixture and egg mixture together in a large bowl until completely blended.
Heat 1/4-inch oil in a heavy skillet over medium-high heat. When the oil is well heated and shimmering, drop a large spoonful of potato batter into hot oil, being careful of splattering. Flatten each pancake with a spatula to about 1/2-inch thick. Cook until the edges of the pancakes are golden brown and crispy, about 4 minutes. Reduce heat to medium, flip pancakes, and cook on the other side for about 5 minutes or more. Repeat with the remaining batter.
Serve warm with a dollop of sour cream or applesauce.
Recipe courtesy of Garden Fresh Foods