I love making latkes. But I loathe grating potatoes and cleaning the food processor and making a starchy mess in the kitchen. And I bet you do, too.
For those who want to fry up some latkes but cut out a few steps, I have got such the hack for you: frozen hash brown potatoes. That’s right.
Step 1: Buy frozen, pre-shredded hashbrown potatoes in the freezer section. You can likely find them near the french fries and tater tots, a particularly beloved section of the supermarket for my family.
Step 2: Mix with egg and flour and then fry. THAT’S IT. Serve with sour cream, applesauce, and whatever fixins you like. Less mess, more noshing.
Frozen hashbrown potato latkes, yield 4 medium latkes
2 ½ cups frozen hashbrown potatoes, thawed
1 egg, beaten
1 Tbsp flour, matzo meal or gluten-free flour
¼ tsp salt
⅛ tsp pepper
Vegetable oil for frying
Thaw potatoes by leaving them at room temperature for an hour, or defrosting in the microwave.
Mix potatoes with beaten eggs and flour (or matzah meal, or gluten-free flour). Add salt and pepper.
Heat oil in a large frying pan over medium-high heat. Fry latkes until golden on each side.