Hash Brown Latkes

Potato Latkes with sour cream

LauriPatterson / Getty Images

Prep: 25 mins
Cook: 9 mins
Total: 34 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
264 Calories
23g Fat
13g Carbs
3g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 264
% Daily Value*
Total Fat 23g 29%
Saturated Fat 2g 10%
Cholesterol 37mg 12%
Sodium 145mg 6%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 3g
Vitamin C 5mg 25%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 290mg 6%
*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.


  • 3 cups potatoes, peeled and shredded

  • 3 tablespoons grated onion

  • 2 large eggs, beaten

  • 3 tablespoons all-purpose flour

  • 1 teaspoon kosher salt

  • 1 cup vegetable oil

  • Sour cream, for garnish, optional

  • Dill, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Hash Brown Latkes ingredients

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

    dry potatoes for latkes

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

    Hash Brown Latke ingredients in a bowl

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  4. Heat oil in heavy skillet over medium-high heat.

    Frying pan with oil

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  5. Place 1/4-cup spoonfuls of potato mixture into oil, pressing down gently.

    Hash Brown pancakes frying in oil

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  6. Cook until brown on one side, then turn and cook until brown on the other.

    Hash Brown Latkes frying

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  7. Drain on paper towels.

    Hash Brown Latkes draining on paper towels

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  • 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.