Crispy Potato Latkes Hash Brown (Print)
Crisp-edged latkes with tender hash brown centers, perfect with sour cream and chives.
# Ingredients:
→ Latke Base
01 -
2 large russet potatoes (approximately 450 g), peeled
02 -
0.5 medium onion, peeled
03 -
1 large egg
→ Batter and Seasonings
04 -
60 ml all-purpose flour
05 -
1 teaspoon baking powder
06 -
1 teaspoon fine sea salt
07 -
0.25 teaspoon freshly ground black pepper
→ For Frying and Serving
08 -
Vegetable oil or extra light olive oil, for shallow frying
09 -
Kosher salt, for sprinkling
10 -
Sour cream, to serve
11 -
Fresh chives, finely chopped (optional garnish)
# Steps:
01 -
Coarsely grate the peeled potatoes and half onion using the large holes of a box grater or a food processor with a grating attachment.
02 -
Transfer the grated mixture to a clean cheesecloth or lint-free kitchen towel. Wrap tightly and squeeze out as much liquid as possible to ensure crisp results.
03 -
In a large mixing bowl, whisk together all-purpose flour, baking powder, sea salt, and black pepper. Whisk in the egg until combined.
04 -
Add the squeezed potato and onion mixture to the bowl. Stir thoroughly until the potato shreds are evenly coated with the batter.
05 -
Heat at least 6 mm (1/4 inch) of vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering.
06 -
Spoon heaping tablespoons of the mixture into the hot oil and immediately flatten with a spatula to form disks about 7–8 cm wide. Fry until the edges are deep golden and crisp, 4–5 minutes.
07 -
Carefully turn latkes and fry the second side until golden brown, approximately 3–4 minutes.
08 -
Transfer fried latkes to a paper-towel-lined plate and immediately sprinkle lightly with kosher salt.
09 -
Repeat with the remaining mixture, adding more oil as needed. Serve warm with sour cream and garnish with chives if desired.
# Notes:
01 -
Extracting maximum liquid from the potatoes ensures crisp edges and prevents soggy latkes.