Crispy Potato Latkes Hash Brown

Potato latkes have always been one of those dishes that bring everyone to the kitchen with anticipation. The crispy golden edges and tender centers make them irresistible comfort food, especially with a cool dollop of sour cream. Whether for a holiday or just a cozy weekend brunch, latkes are pure nostalgia and satisfying crunch in every bite.

I first tried my hand at these during Hanukkah and now they are a tradition in my family. Watching everyone hover by the stove and sneak tastes off the plate before serving always makes me smile.

Ingredients

• Russet potatoes: two large peeled Russets shred up fluffy and crisp with just the right starch content
• All-purpose flour: binds everything together and gives extra crispness look for unbleached flour if you can
• Medium onion: the secret flavor base grate it well so it nearly melts into the mix
• Baking powder: this gives a lightness and helps the outsides puff as they crisp
• Fine sea salt: highlights the potato flavor and seasons throughout
• Freshly ground black pepper: offers a subtle depth Black pepper from a spice grinder makes a big difference
• Large egg: for binding and holding the shreds together pasture raised eggs add rich flavor
• Kosher salt for finishing: enhances the flavor right out of the oil look for its big flaky texture
• Vegetable oil or extra light olive oil for frying: makes the edges perfectly crunchy use one with a high smoke point and clean taste

Step-by-Step Instructions

Prep the Potatoes and Onion:

Grate the potatoes and half onion using the large holes of a box grater or food processor grater disk. Immediately transfer the mix to a clean lint-free dish towel or cheesecloth and squeeze with all your might to remove as much liquid as you can. The drier your shreds the crispier your latkes

Mix the Batter:

In a large mixing bowl whisk together the flour baking powder sea salt and black pepper. Beat in the egg to make a cohesive batter. Add the grated and squeezed potato onion mixture then use a fork to mix until every shred is evenly coated in batter

Heat the Oil:

Place a heavy-bottomed skillet over medium-high heat. Add enough oil to coat the bottom well about one fourth inch deep. Wait until the oil shimmers which signals it is hot enough for frying and helps prevent sticking

Fry the Latkes:

Scoop up a heaping tablespoon of batter for each latke and drop gently into the hot oil. Quickly flatten each mound with a spatula to form a disk about three inches across. Fry without moving them for four to five minutes until edges are deep golden and crisp

Flip and Finish:

Carefully flip the latkes when the first side is well browned. Cook for another three to four minutes or until the second side is deeply golden. Each batch should be uniform in color and crispness

Drain and Serve:

Lift each latke to a paper towel lined plate to drain off excess oil. While they are still piping hot sprinkle a touch of flaky kosher salt over each one. Serve immediately with a generous dollop of sour cream and a shower of finely chopped chives if you wish

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Storage Tips

Potato latkes are best eaten fresh but you can refrigerate leftovers in an airtight container for up to three days. Warm them directly on a baking sheet in a hot oven to restore their crunch. Avoid microwaving which tends to make them soggy.

Ingredient Substitutions

If you are gluten free substitute a one to one gluten free flour blend or potato starch instead of all-purpose flour. Yukon gold potatoes can be used for a slightly more tender interior but russets yield the crispiest results. Shallots add a delicate flavor if you prefer a milder onion taste.

Serving Suggestions

Serve latkes as a festive appetizer with smoked salmon and capers or as a main dish stacked with eggs and sautéed greens for brunch. They are also wonderful as a simple dinner side alongside roast chicken brisket or even with applesauce for a classic touch.

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Cultural Context

Latkes hold a special place in Jewish holiday traditions especially Hanukkah when frying in oil is symbolic. Though rooted in Eastern European cooking variations can be found from family to family each with its own tweaks. In my grandmother’s kitchen making latkes was always a group effort and some of the happiest family memories.

Recipe FAQs

→ How do I make latkes extra crispy?

Thoroughly squeeze out all liquid from the grated potatoes and onions before mixing with the batter and frying over medium-high heat until deep golden on both sides.

→ Can I prepare potato latkes in advance?

Latkes are best fresh, but you can keep them warm in a low oven or reheat on a baking sheet at 400°F until crisp again.

→ What type of potatoes work best for latkes?

Russet potatoes are ideal for latkes due to their high starch content, which helps bind and crisp up during frying.

→ How do I prevent latkes from becoming soggy?

Remove as much moisture as possible from the potatoes before frying, and use hot oil to ensure a crunchy texture.

→ What are the best toppings for latkes?

Traditional toppings include sour cream and fresh chives, but applesauce also pairs beautifully with the savory flavor.