Scaling down holiday plans for socially distant celebrations will require a number of sacrifices, but certain things are not negotiable. If nothing else, there absolutely must be latkes. Trimming a standard recipe down to two or three servings would be simple enough, but the trouble is the amount of effort the process still demands. My parents go through great pains to make the very best latkes, which strikes me as an entirely overwhelming ordeal to go through for one solo meal.
I’m taking it easy for Hanukkah and making a single, giant latke that takes far less work than your typical potato pancake. Frozen hash browns are the real power players here, cutting prep time and reducing the number of dishes by at least a quarter. Using a liberal amount of oil to properly honor the biblical miracle, the whole mixture goes into the skillet all at once.
Practically cooking itself without any fuss, it takes only one decisive flip, searing to a darkly golden, impeccably crispy finish on both sides. Tender potatoes flecked with onion bind together in this grande galette, which might alternately be considered a torte, rosti, or a jumbo hash brown. At least for me, it strikes the pitch-perfect notes for latke nostalgia.
Slice into wedges to serve as a side, or use the whole thing as a base to pile high with all the toppings your heart desires. Beyond the main festive event, it would be great as a breakfast option, lavished with some carrot lox. You could even serve it a bit later in the month as New Year’s hors d’oeuvres, sliced into elegant, thin fingers and crowned with vegan caviar.
There is one good thing to come of these solitary celebrations… No need to share.
- 1 Pound Frozen Hash Browns, Thawed and Drained
- 1/2 Yellow Onion, Minced
- 1/4 Cup Fresh Parsley, Roughly Chopped
- 2 Tablespoons Cornstarch
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Cup Olive Oil, Divided
To Serve (Optional):
- Vegan Sour Cream
- Fresh Chives, Thinly Sliced
- Place the thawed hash browns, onion, parsley, cornstarch, salt, and pepper in a large bowl. Toss to combine, coating the vegetables thoroughly in starch and distributing the ingredients all evenly throughout the mixture.
- Heat 2 tablespoons of the oil in an 8-inch saute pan over medium heat. Add the potato mixture to the pan, arranging them into an even layer. Use your spatula to firmly press them down flat. Allow the potatoes to cook, undisturbed, for a full 15 minutes.
- Run your spatula around the sides of the pan to loosen the potatoes. Carefully slide the galette out onto a plate. Add the remaining 2 tablespoons of oil to the pan and return it to the heat. Flip the galette back into the pan, so the now the browned bottom is facing up.
- Let cook for another 10 - 15 minutes, until equally golden brown on both sides. Transfer to a cutting board and slice into wedges. Serve hot, with applesauce, sour cream, or a combination of the two.
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Amount Per Serving: Calories: 424Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 425mgCarbohydrates: 43gFiber: 4gSugar: 5gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.