I’m not going to bore you with a long introduction. I’ll just tell you this: I’ve had more than one ugly run-in with a grater. The truth is, I didn’t want to stain any more potato pancakes with my blood. So this Chanukah, I did a little experiment.
I braised up a brisket in my Ninja Foodi (it turns out one hour and 20 minutes is the sweet spot), so why not cut a few corners in the potato department, too? The secret? A bag of Simply Potatoes. Perhaps the best part is that no draining is necessary.
And guess what? The result was my best rendition of the latke ever. Crisp outside, tender inside, and perfect for pairing with a bit of sour cream and some apple sauce.
The Easiest Latkes in the World
1 20-ounce bag of shredded hash browns
2 eggs
3 tablespoons all-purpose flour
Salt, to taste
Olive oil, as needed
In a large bowl, whisk together the shredded potatoes with eggs and flour. Season to taste.
Coat your biggest skillet with just enough olive oil to cover the bottom completely. Heat oil to medium-high, adjusting as needed. Spoon out approximately two tablespoons at a time of potato mixture, flattening with the back of your spoon once in the skillet. Cook approximately three minutes on each side, until golden brown all over. Add more olive oil as needed. Serve immediately.
Enjoy any day, because this recipe is too much fun to reserve for just eight days a year.
Feature image, Lisa F. Young/stock.adobe.com
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