WORLDS FASTEST POTATO LATKES

WORLDS FASTEST POTATO LATKES image

Number Of Ingredients 7

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1 package (30 ounces) frozen shredded hash brown potatoes, thawed *
1 ½ cups finely chopped onion (about 2 medium)
4 large eggs, lightly beaten
1/3 cup all-purpose flour
1 tablespoon salt
¾ teaspoon pepper
Vegetable oil

Steps:

Prep time: 5 minutes Cook time: 10 minutes In large bowl, combine all ingredients except oil; mix well. In large cast-iron or heavy nonstick skillet, heat 1/4 inch oil over medium heat until hot. Drop 1/2-cup portions of potato mixture into skillet, flattening with a spatula to form 6-inch pancakes. Cook until golden brown, about 10 minutes, turning once. Drain on paper towels; serve hot. Makes 12 (6-inch) pancakes/ *Once the potatoes thaw, I gently squeeze a handful of potatoes at a time to remove excess moisture. Nutrition Information Per Serving (2 Latkes): 283 calories; 13 g fat; 142 mg cholesterol; 1245 mg sodium; 34 g carbohydrate; 3 g fiber; 8 g protein Tips: Potato mixture can be prepared, covered and refrigerated up to 6 hours before cooking. Stir to combine before using. Potato pancakes can also be cooked in advance and refrigerated. To reheat, arrange pancakes in shallow baking pan; heat in 425°F oven until hot, about 10 minutes, turning once.