Hash Brown Latkes With Caramelized Onion

  • Hash Brown Latkes With Caramelized Onion.

    Hash Brown Latkes With Caramelized Onion. Tom McCorkle for The Washington Post

 
Updated 12/3/2018 2:55 PM

1 pound frozen hash browns (see note)

¼ cup caramelized onions

                                                                                                                                                                                                                       
 

2 large eggs, lightly beaten

1/3 cup flour

1 teaspoon baking powder

½ teaspoon freshly ground black pepper, or more as needed

¼ to ½ teaspoon kosher salt (optional)

Safflower oil, for frying

¼ cup finely chopped turkey pepperoni (optional; see variation)

Line a baking sheet with paper towels. Seat a wire cooling rack on top.

Place the frozen shredded potatoes in a bowl lined with a clean kitchen towel or layers of cheesecloth. Gather the cloth together and squeeze out as much moisture as possible, over the sink.

Open the cloth over a mixing bowl, letting the shredded potatoes fall in there. Add the caramelized onions, flour, egg, baking powder, pepper and the salt (to taste), if using, stirring to incorporate.

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Pour enough of the oil into a large nonstick skillet to fill ¼ inch. Heat over medium heat. Add 4 or 5 large spoonfuls of the potato mixture to the pan, flattening them slightly. Cook for 3 minutes or until browned on the edges, then use 2 spatulas to turn them over, gently, away from you in the pan. Cook for about 2 minutes, then transfer to the wire rack to drain. Repeat to use all the potato mixture.

Season the latkes lightly with pepper, as needed. Serve warm.

Variation: Stir the turkey pepperoni, if using, into the potato mixture just before you're ready to fry.

To caramelize onions, combine 4 peeled, thinly sliced yellow onions, 1/3 cup water and a pinch each of kosher salt and sugar in a Dutch oven or large pot over medium heat. Cook for 6 to 8 minutes, stirring once or twice, until just softened and a little steamy, then reduce the heat to medium-low and cook for about 40 minutes, until the onions have turned a rich amber-brown and taste slightly sweet. You'll have more than you need for this recipe; the leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

Note: The frozen hash browns need to defrost in a towel-lined bowl overnight in the refrigerator.

Serves 4 to 8; makes 12 to 16 pancakes

Adapted from a recipe at KosherEveryday.com.

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