Hash Brown Latkes With Caramelized Onion 4.000

Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Nov 26, 2018

Using frozen shredded potatoes is a shortcut for making latkes that we endorse. Check the packaging for added sodium; some brands have little or no sodium added. What makes these potato pancakes extra special is the use of caramelized onion, which adds sweetness, moisture and acts as a binder.

Click here to see step-by-step photos and a video for this recipe.

Make Ahead: The frozen hash browns need to defrost in a towel-lined bowl overnight in the refrigerator. The caramelized onions can be refrigerated up to 1 week in advance.

4 - 5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-5 servings; makes 12 to 15 medium pancakes

  • 1 pound frozen hash brown/shredded potatoes (see headnote)
  • 1/4 cup caramelized onions (see NOTE)
  • 1/3 cup flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 1/4 to 1/2 teaspoon kosher salt (optional)
  • Safflower oil, for frying
  • 1/4 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, eggs, baking powder, pepper and the salt (to taste), if using, stirring to incorporate.

Pour enough of the oil into a large nonstick skillet to fill 1/4 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.

NOTE: 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.

Rate it

Recipe Source

Adapted from a recipe at KosherEveryday.com.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.