Crispy on the outside and soft on the inside, we love these classic potato latkes made easy with Honest Earth® Hash Brown Shredded Potatoes. These latkes are oh-so-simple to make and grill up to a golden perfection. Top with tangy sour cream, subtly sweet applesauce, and savory Nova salmon lox for a dish that’s supremely satisfying.
2 quarts hot water, water should be between 180°F to 190°F
2-1/2 pounds onion, finely chopped
5 eggs, slightly beaten
2 teaspoons salt
2-1/2 cups olive oil
13 pounds Nova salmon (lox), arranged in 3-ounce portions, hold for assembly
24 ounces sour cream, for garnish
24 ounces apple sauce, for garnish
Open the carton of Honest Earth® Hash Brown Shredded Potatoes, add the hot water to the fill line of the carton, and close. Or if rehydrating the potatoes in a bowl, add the 2 quarts of water, cover, and allow the potatoes to rehydrate for 10 minutes.
Combine the onion, eggs, and salt while the potatoes are hydrating.
Once the potatoes are hydrated add to the egg and onion mixture and mix well.
Place ½ ounce of olive oil onto a heated griddle (375°F-400°F). Then pour ⅓ cup of batter onto the heated griddle, cooking each side for no more than 2 minutes, or until golden brown. Serve 3 latke with 3 ounces of lox. Garnish with sour cream and apple sauce.