Who doesn’t love a Latke? Our short-cut secret is to use frozen hash browns (did we just hear you gasp?!). It may not be your Bubbe’s way, but it does make a traditional Hanukkah dish doable in a short time. Wow your guests with the crispy goodness of this foolproof dish, and serve it family style or party style with lashings of sour cream and apple sauce.
1 20 oz. bag frozen shredded hash browns (we used Trader Joe’s)
1 egg, lightly beaten
1/3 cup flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
2-4 tablespoons olive oil
applesauce, sour cream and chives to garnish
Place the shredded hash browns in a large bowl. Mix in the egg, flour, salt, and pepper. Make sure everything is well combined.
For the Party Style Latkes:
Heat 2 tablespoons of the olive oil in a 10-inch cast-iron skillet over medium heat. Using two teaspoons, add little mounds of the latke mixture to the skillet and pat them down to flatten. They should be bite sized, around 1-1/2 inches in diameter. Cook them for about 10 minutes before flipping them over to the other side. A nice, golden latke takes a little patience!
Remove the mini latkes from the pan and repeat until you've used all of the mixture. These can be made ahead to this stage, and be reheated at 400F for 8 minutes before serving. Top them with a dot of sour cream, a dab of applesauce, and a sprinkle of chives.
For the Family Style Latke:
Preheat your oven to 425°F. Heat 3 tablespoons of the olive oil in a 10-inch cast-iron skillet over medium heat. Add the latke mixture to the skillet and pat it down into a single, even layer. Let it brown for 10 minutes (keep an eye on it, appliances vary) then drizzle the top with a little extra oil, and transfer to the oven.
Bake for 12 to 14 minutes, until the top and sides start to brown. To finish, turn on your broiler and broil the latke for about 3 minutes until the top is golden brown and crispy. Check on it every minute or so. When it’s browned to your liking, remove the pan from the oven. Careful, it’s HOT! Serve it right out of the skillet or loosen the latke from the pan and slide it onto a platter. Top with it with sour cream, applesauce, and a generous sprinkling of chives and cut into wedges.