Hash Brown Latkes
Crispy fried hash brown patties with panko, spices, and shredded potato
Servings 18
Ingredients
- 10 large russet potatoes
- 2/3 cup panko breadcrumbs
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp mild paprika
- 1 tbsp kosher salt
- 1/3 cup tapioca or corn starch
- 4 tbsp unsalted butter
- 2 whole eggs
Instructions
- Preheat oven to 425°F. Place potatoes on a sheet tray lined with parchment paper.
- Roast potatoes for 25 minutes and let cool completely. Peel with a potato peeler and place potatoes into a large bowl.
- Grate potatoes into bowl and mix with panko, onion powder, garlic powder, paprika, salt, and tapioca starch.
- Melt unsalted butter in a saucepan until browned. Add to the potato mixture. Add eggs and work into a cohesive mixture.
- Spread mixture onto a plastic wrap-lined sheet pan evenly and freeze for 1-2 hours.
- Remove from freezer and cut into 18 equal pieces. Heat vegetable oil in a skillet over medium heat.
- Cook for 2-3 minutes on each side until golden brown. Top with sea salt, sour cream, and chives.
Notes
- You can use corn starch instead of tapioca starch if you don't have it.
- For an extra savory taste, feel free to add a cup or two of shredded sharp cheddar or parmesan to your hash brown mixture.
- Oil temperature should be around 375 - 400°F for ideal color and crispness.