Description
Delicious crispy potato latkes made with frozen hash browns and served with applesauce and sour cream.
Ingredients
Scale
- 1 (20-ounce) bag frozen shredded hash browns
- 2 large eggs
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup neutral oil, such as avocado or canola, divided
- Applesauce, for serving
- Sour cream, for serving
Instructions
- In a large bowl, combine the hash browns, eggs, cheddar, flour, salt, and pepper.
- Heat 1/4 cup of the oil in a large nonstick skillet over medium-high. When the oil shimmers, scoop large spoonfuls (about a heaping 1/2 cup) of the potato mixture into the skillet and flatten each blob into a pancake. Leave space between the latkes (you will need to fry them in batches).
- Fry until the latkes are golden with spots of bronze, about 5 minutes on each side.
- Transfer the finished latkes to a plate lined with 2 layers of paper towels and keep warm in the preheated oven.
- Repeat with the remaining latke mixture, adding a tablespoon or two more oil to cook each batch as needed.
- Serve the latkes hot with applesauce and sour cream.
- Refrigerate leftovers in an airtight container, separated by layers of paper towel, for up to 4 days.
- Reheat in an air fryer or oven set to 375°F until crispy, 5 to 10 minutes.
Notes
- For best results, do not overcrowd the skillet when frying the latkes.
- Adjust cooking time as necessary depending on your stove and skillet.
- Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 2 latkes
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg