Baked Potato Latkes (Pancakes)
If you want to have a really delicious recipe to hold on to for any or no occasion, please check out my newest recipe for baked potato latkes (pancakes). My recipe is so simple and easy with only a handful of ingredients. Everyday ingredients, nothing fancy. You probably have what you need in your pantry and fridge already.
Ingredients
- 1 package frozen shredded potatoes (hashbrowns) about 30 ounces give or take
- 1 small to medium yellow onion, grated
- 2 lightly beaten eggs
- 1/4 cup flour, more if needed, start with 1 tablespoon at a time (Gluten free powder should work but you may need a little more, for this recipe coconut flour is not recommended
- 1 1/2 teaspoons baking powder make sure it's fresh for best taste and finished results
- 1 teaspoon sea or kosher salt course or fine
- 1/2 teaspoon garlic powder, this is optional
- 1/4 teaspoon ground white or black pepper
- oil for greasing the baking sheet, I like to use avocado oil but any vegetable oil should work, I wouldn't use olive oil in this recipe
Instructions
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1.Preheat oven to 425 degrees.
2. Defrost the frozen hashed browns in the fridge overnight or on the counter for a few hours. Once defrosted, place the potatoes in a fine mesh strainer, squeeze out as much liquid as you can by pushing down with your hand. Do this over the sink. Then, put the potatoes on a few layers of paper towels or a clean dish towel, twist the top and try to get out even more liquid as you can by squeezing the towel tight and also using your hand to squeeze more liquid out. Do this over the sink as well. Then when done, put the potatoes into a large mixing bowl.
3. To the potatoes, add the grated onion, beaten eggs, flour, salt, garlic powder and pepper. Mix gently but do make sure everything is combined well. Dig down to the bottom of the bowl with a rubber spatula to incorporate any flour into the potatoes. If mixture seems too wet, add a tablespoon of flour at a time. The potato mixture should be slightly wet, but able to hold together but, you should be able to hold a spoonful together like a loose batter.
4. Grease two non stick rimmed baking sheets with oil.(You can see the pans I used are very seasoned and old, I would suggest you use a newer pan that is non stick for best results. It's important that the sheets are rimmed (About a 1/4 cup each) Don’t be shy, you don’t want the potatoes to stick. Put one of the oven sheets in the hot oven for about 5 minutes. Try not to skip this step. Also, make sure you use oven pads or oven mitts since the oven is hot and the pans will be very hot when you take them out. Take the pans out after 5 minutes. Scoop about 2 to 3 tablespoons of potato mixture onto the hot sheet pan. Space them about 1 1/2 inches apart. Try to make sure all the latkes are the same size. and thickness. Gently press down on each latke with a small spatula or spoon to slightly flatten. The latkes do not have to be perfect in any way. They are meant to look "shaggy". A rustic kind of recipe.
5. Bake one sheet at a time for 20 minutes. Carefully take the pan out of the oven and lay on a flat surface. With a spatula, flip each latke over and bake another 10 minutes or so. They should be crispy on the edges and lightly browned or golden on each side. If you like them darker, keep in the oven another few minutes after you flip them the first time. Place on paper towels to drain. Then, turn off the oven to cool down. Now, you can keep warm in a 180 degree oven until ready to serve. Delicious alone and with applesauce or sour cream. I hope you all love these potato latkes/pancakes as much as my family and I do.