Homemade Potato Latkes

So, while lying in bed being a bum on this wonderful day 3 of my 3-day weekend (thanks, Dr. King!), I had the ridiculous craving for some eggs and potato latkes from Honey's, one of our go-to place for breakfast here in Philly.  Then, I thought, man, I need to wash my hair, finish the laundry, etc etc. and I just didn't feel like starting my day at that exact moment and time. So, you know what I did, right? I hopped on google and started looking for a recipe.  Actually, I looked on Pinterest first (feel free to follow me at KeshaB623 - I know, shameless plug, right?) So anyway, I found a couple of recipes to try.  This is the one I really wanted to try for Oven-Fried Potato Latkes, but I was already hungry and didn't feel like waiting for anything to bake in the oven. I'll probably try that method next time...

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!

INGREDIENTS
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)

DIRECTIONS
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...