Y'all know me, I look for any kind of shortcut that I can find. Instead of actually rinsing, peeling, and grating 3 large russet potatoes, I looked in the freezer, saw that I had some shredded hash browns, defrosted those puppies, and we were ready to rock and roll. I didn't take pictures of the actual steps (again, did I mention how hungry I was???) so you'll have to make due with the after pictures. I'll do better next time.
Hubby just informed me that latkes are a Jewish holiday dish, so hey, I made my first Jewish dish motivated by sheer laziness. They came out good, so how they started doesn't really bother me all that much as long as they taste great. Here's the recipe, let me know if you try it and what you think!
Approx 1/2 bag of shredded hash browns - thawed
1 cup onions - chopped
2 large eggs - lightly beaten
1/4 cup all purpose flour
1 tsp salt (optional)
1 tsp black pepper (optional)
cooking oil (approx 1 cup)
1. If needed, defrost frozen hash browns in microwave until thawed.
2. Add onions and eggs to hash browns, stir well to incorporate.
3. Add flour, salt, and pepper. Stir again.
4. In large skillet, heat cooking oil until it is about 360 degrees.
5. Measure out 1/4 cup of potato mixture and place carefully in skillet. Flatten with back of spoon.
6. Repeat until there are 4-5 patties in the pan being sure to not crowd the skillet.
7. Fry the patties for about 4-5 minutes on each side until they are nicely browned.
8. Remove from skillet and place on paper towels to drain.
9. Serve and enjoy!
We like ours with sour cream and ketchup but a lot of people eat their potato latkes with apple sauce.
Either way, enjoy!
Breakfast is served! Yumm...