Happy Hanukkah: Easy Sauteed Mushroom and Onion Latkes
We ran out of room in the print edition, so here are some traditional Hanukkah dishes to try out whether you’re in the middle of celebrating Eight Crazy Nights or not.
Latkes aren’t difficult to make, but it’s always nice to amp the flavor and trim some time where you can. In this easy rethinking of the Hanukkah staple, you won’t need to break out the food processor or bloody your knuckles to grate the potatoes. A bag of frozen hash browns (which are just grated and frozen potatoes) allows you to skip that step entirely. To add flavor, the hash browns are blended with onions and mushrooms that are slowly sauteed until browned. Some thyme, smoked paprika and garlic powder also are added, but you could substitute whatever seasonings you prefer. If you’d rather not fry, you also could bake these latkes. Just scoop the mixture into pancakes on a lightly oiled baking sheet and bake at 400 F until crisp on the bottom. Flip and cook until evenly browned. For a tasty sauce for these (or any) latkes, mix ½ cup of sour cream with some minced garlic, a splash of lemon juice and a bit of salt and pepper.
Easy Sauteed Mushroom and Onion Latkes
Using frozen hash browns with your own added spices and vegetables lets you get these easy sauteed mushroom and onion latkes to the table quickly while not sacrificing flavor. Serve topped with herbed sour cream. (AP Photo/Larry Crowe)
Start to finish: 30 minutes. Servings: 8 latkes.
Ingredients
- 1 tablespoon butter
- 2 cups sliced button mushrooms
- 1 medium yellow onion, thinly sliced
- 3 cups frozen hash browns, thawed and gently squeezed to extract excess water
- 1 large egg, beaten
- ¼ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and ground black pepper, to taste
- Canola oil, for frying
Directions
- In a large skillet over medium-high, melt butter. Add mushrooms and onions, then saute for 10 minutes, or until mushrooms are well browned and skillet is mostly dry. Transfer to a large bowl.
- Add hash browns, egg, thyme, paprika and garlic powder, then mix well. Season with salt and pepper.
- In a medium skillet over medium-high, heat about 1 tablespoon of oil. When the oil is hot, add about ¼ cup of the hash brown mixture. Use a spatula to flatten into a pancake. Cook until browned on the bottom, about 3 to 4 minutes.
- Flip and cook for another 3 minutes. Repeat with remaining mixture, adding oil to the pan as needed.
Source: J.M. HIRSCH, The Associated Press
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