There is a secret to making great latkes:
the starchier the potato, the crisper the latke.
This recipe utilizes a short-cut item on the market that just can’t be beaten: dehydrated hashbrowns. I buy the ones I use in a gallon sized (37.5 oz) carton at Costco. The brand is Golden Grill. There are other varieties out there and if you want to try this recipe with a lesser amount (eg. 4 oz. Idahoan) by all means look for the smaller packets in your dehydrated foods section at the grocers.
I know, I know, purist and the food snobs out there are flying around the room, bouncing off the hanging pots and pans and kitchen doodads, appalled at such an idea as using dehydrated potatoes.
“Surely,” you might say, “you can’t find grating and squeezing potatoes all that much trouble!”
You are absolutely right, but it isn’t the trouble, it is the fact that the starches and the moistures in this recipe are perfect and the elimination of the one step makes it a bit quicker, and we all know that in today’s world, every second counts.
In our BAPantryGourmet.com cook book, we also present our traditional latke recipe and you decide which you wish to use. Frankly, for me, the process I use depends on the time I have, the ingredients I have available at the moment of time I decide to make latke and the level of energy I have to put into the project. The fact is latke is the ideal potato starch side dish for any meat meal and is the perfect for breakfast entrée with applesauce and sour cream for when a hearty start is the requirement.
You can easily double this recipe for a crowd.
The Recipe Serves 8
- 4 cups dehydrated hash-brown potatoes,
- 1/2 cup finely chopped onion
- 2 tablespoons potato starch (all purpose flour may be substituted)
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 + 1/4 cup olive oil
- Traditional sides: sour cream and applesauce
- Preheat oven to 250°F.
- Reconstitute hash browns according to package directions
- Transfer potatoes to a bowl and stir in onion, egg, potato starch and salt.
- Mix well.
- Drizzle and toss with 1/2 cup olive oil until potatoes are evenly coated.
- Heat 2 tablespoons oil in a 12-inch cast iron skillet until hot but not smoking.
- Fry in batches of 4 latkes: spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.
- Reduce heat to medium and cook until skillet-sided latke are browned, about 5 minutes. Flip latkes to brown undersides, about 5 minutes more.
- Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed, a tablespoon at a time.
A wire rack set in a shallow baking pan in the preheated 250° oven keep latkes warm until ready to serve.
Latkes may be made up to 8 hours ahead.
Reheat on a preheated rack set over a baking sheet in a 350°F oven, about 5 minutes.