Hash Brown Latkes

Hash brown latkes

The Spruce Eats / Preethi Venkatram

Prep: 25 mins
Cook: 18 mins
Total: 43 mins
Servings: 6 servings
Yield: 12 latkes
Nutrition Facts (per serving)
440 Calories
38g Fat
21g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 440
% Daily Value*
Total Fat 38g 49%
Saturated Fat 3g 16%
Cholesterol 62mg 21%
Sodium 242mg 11%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 5g
Vitamin C 8mg 42%
Calcium 24mg 2%
Iron 1mg 8%
Potassium 483mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These fried potato pancakes are incredibly delicious and addictive—crispy, starchy, crunchy, salty potatoes at their finest.

Making latkes, as a process, is a bit labor intensive; it involves peeling and grating potatoes by hand for the best, crispiest latkes possible. If you're in a rush, use frozen hash brown potatoes. Just remember to thaw completely and drain them well—the less water in your potatoes, the crispier the latkes will be.

Garnish with sour cream and dill for a kick of flavor or applesauce if you're serving at Hanukkah. And although latkes are typically served during this Jewish festival, they are really good any time of the year and with so many other kinds of food. Try them with soup for a light lunch or dinner or serve with eggs and a simple green salad.

"Latkes are my all-time favorite fried potato dish, and this version was crispy and delicious. We ate them with a side of applesauce, which added the perfect touch of sweetness. Be sure to squeeze out as much moisture as you can from the grated potatoes before mixing up the latkes." —Diana Andrews

Hash Brown Latkes/Tester Image
A Note From Our Recipe Tester


  • 3 cups potatoes, peeled and grated, or frozen shredded hash brown potatoes

  • 3 tablespoons grated onion

  • 2 large eggs, beaten

  • 3 tablespoons all-purpose flour

  • 1 teaspoon kosher salt, more as needed

  • Vegetable oil, as needed

  • Sour cream, for garnish, optional

  • Dill, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make hash brown latkes

    The Spruce Eats / Preethi Venkatram

  2. Dry potatoes as much as possible. You can place them in a kitchen towel and wring dry.

    Shredded potatoes in a dish towel

    The Spruce Eats / Preethi Venkatram

  3. In a large bowl, combine potatoes, onion, eggs, flour, and salt. Mix well.

    A bowl of potatoes, onion, eggs, flour, and salt

    The Spruce Eats / Preethi Venkatram

  4. Heat about 1/2-inch of oil in a large heavy-duty skillet over medium-high heat until it shimmers.

    A skillet with oil

    The Spruce Eats / Preethi Venkatram

  5. Leaving as much liquid as possible behind in the bowl, place 1/4-cup spoonfuls of potato mixture into oil, pressing down gently. Cook in batches to not crowd the pan.

    Four piles of shredded potatoes cooking in a skillet

    The Spruce Eats / Preethi Venkatram

  6. Fry, undisturbed, until brown on one side, then turn and cook until brown on the other, 5 to 6 minutes per side depending on thickness.

    Golden brown latkes cooking in a skillet

    The Spruce Eats / Preethi Venkatram

  7. Drain on paper towels. Salt lightly while still warm. Serve.

    Latkes on a paper towel-lined plate

    The Spruce Eats / Preethi Venkatram


  • Russet potatoes are the best potatoes for making latkes. They have a higher starch content and crisp up nicely when frying for hash browns or french fries. In a pinch, however, you can use Yukon Gold if need be.
  • Latkes are also delicious served with other items, such as smoked salmon and cream cheese or with corned beef and sauerkraut.

How to Store and Freeze Latkes

Like many fried foods, latkes are best the day they are made, and shortly after they have been fried. You can keep them in the refrigerator for a few days, wrapped in foil. Reheat in a hot skillet or a hot (400 F) oven, tented with foil, for a few minutes.

You can also wrap them individually in foil and freeze them for up to two weeks. Reheat in a 450 F oven for about 5 minutes.