Easy Sauteed Mushroom and Onion Latkes

1 tablespoon butter

2 cups sliced button mushrooms

1 medium yellow onion, thinly sliced

3 cups frozen hash browns, thawed and gently squeezed to extract excess water

1 large egg, beaten

¼ teaspoon dried thyme

¼ teaspoon smoked paprika

½ teaspoon garlic powder

Salt and ground black pepper, to taste

Canola oil, for frying

In a large skillet over medium-high, melt the butter. Add the mushrooms and onions, then saute for 10 minutes, or until the mushrooms are well browned and the skillet is mostly dry. Transfer to a large bowl.

Add the hash browns, egg, thyme, paprika and garlic powder, then mix well. Season with salt and pepper.

In a medium skillet over medium-high, heat about 1 tablespoon of oil. When the oil is hot, add about ¼ cup of the hash brown mixture. Use a spatula to flatten into a pancake. Cook until browned on the bottom, about 3 to 4 minutes.

Flip and cook for another 3 minutes. Repeat with the remaining mixture, adding oil to the pan as needed.

Serves eight.

J.M. Hirsch, Associated Press