I love hashbrowns. My earliest memory of making them was during the '90s when I was 7ish. My dad often made them for weekend breakfasts, and I started making them, too. What I like about hashbrowns is that more of the potato surface is exposed to the heat, creating a great ratio of crispy potatoes to fleshy innards. It's like French fries for breakfast, and who wouldn't like that? So, as part of the recipes I created for Newman's Own by Foodbuzz Tastemaker, I had to include latkes, because "latkes" sounds better than "Homemade McDonald's Hashbrowns.
Many countries have their own version of latkes as part of their cuisine, and they're also a popular Jewish dish during Hanukkah. Besides potatoes, latkes include onion, garlic, flour and egg to bind the potatoes together. In my version, I caramelized the onions first to bring a delicious, subtle sweetness to the potatoes, and served them with an aioli sauce instead of applesauce, which is traditional.
Latkes would make a good appetizer before the meal, or a side dish. They're a bit time consuming to prepare, so you could go ahead and fry the latkes earlier on, and reheat in the oven prior to serving. Preparing the potato mixture ahead of time isn't a good idea since the potatoes "weep" and the batter gets watery. However, the aioli can be prepared a day in advance.
Recipe after the jump.
Caramelized Onion Latkes with Aioli
by - She Runs, She Eats
Caramelized onions add a nice flavor to these traditional favorites. Topped with a quick aioli and you're all set for a light meal.
Top Five: Onions, potatoes, egg yolks, garlic, olive oil
Prep Time: 30 minutes
Cook time: 55 minutes
4 cups onions, thinly sliced
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 1/2 teaspoon coarse salt
1/2 teaspoon sugar
2 pounds russet potatoes, enough for 2 1/2 cups shredded potatoes
1 teaspoon fresh lemon juice
2 large eggs, beaten
1/4 cup all purpose flour
1 teaspoon salt
Canola oil, for frying
2 large egg yolks
3 cloves garlic, minced and pressed to a paste (doesn't need to be completely smooth)
1 teaspoon fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
3/4 cup extra virgin olive oil
- In a large skillet on medium-high heat melt butter and olive oil until sizzling. Add onions, salt, and sugar. Stir to coat. Let cook for 5 minutes, then lower heat to medium and continue cooking for another 20 minutes, stirring often, until onions reduce and take on a deep brown color. Make sure they aren't beginning to char. Remove from heat and transfer to a bowl. When somewhat cool, place on a cutting board and chop finely.
- Meanwhile, two large bowls with just enough water to submerge potatoes. As you peel the potatoes, place them, whole, into one bowl. Grate potatoes onto a cutting board; place shreds in second bowl. Continue until you have grated all the potatoes, then let them soak for 3 minutes. Drain in a large, fine mesh sieve for 5 minutes. Place potatoes on a cotton dishtowel, roll up, and wring out as much liquid as possible. Put potatoes in a mixing bowl.
- To the shredded potatoes, add caramelized onions, lemon juice, eggs, flour, and salt. Stir to combine. Spoon into the sieve and place over a bowl. Set aside while you prepare the aioli.
- In a medium bowl, blend egg yolks, garlic paste, lemon juice, honey, mustard, and salt with a mixer. With mixer on medium high, slowly stream in olive oil until emulsified with egg yolks.
- Prepare a baking sheet by placing a cooling rack on top; cover with a single layer of paper towels. Heat enough oil to coat the bottom of a large skillet over medium high heat. Lower a bit if smoking. Scoop 1/8 cup portions of potato mixture and pat onto the palm of your hands. Gently place in skillet and press out into 3-inch circles with the bottom of a spatula. Cook four at a time. Fry for two minutes; flip carefully and cook for another 2 minutes or until both sides are a deep brown. Remove to cooling rack. Repeat with remaining mixture.
- To serve, dollop each latke with aioli.