Latkes are traditional Jewish pancakes made with shredded potatoes and eggs; these are made with hash browns. One recommended way to serve latkes is to top them with applesauce.
Ingredients
- Simply Potatoes shredded hash browns: 1 pack (20 ounce pack, thawed)
- Better'n Eggs egg substitute: 0.5 cup
- whole wheat flour: 0.33333 cup
- green onion: 0.25 cup (finely chopped)
- ground black pepper: 0.25 tsp
- salt: 1 tsp
- baking powder: 0.25 tsp
- oil: 1 Tbsp (or more if needed)
Metric Conversion
Stages of cooking
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In a large bowl, stir together hash browns, egg substitute, flour, green onion, pepper, salt, and baking powder.
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Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.
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Cook four latkes at a time. For each latke, spread 1/4 cup potato mixture into a 3 1/2-inch circle in the hot skillet. Cook for 4 to 5 minutes, turning once. Repeat with remaining potato mixture, adding more oil to the skillet as needed. Season with salt and pepper if desired.
