Sheet-Pan Latkes
Say goodbye to frying and hello to the easiest holiday appetizer ever! These Sheet-Pan Latkes deliver all the crispy potato satisfaction without the greasy mess. Frozen hash browns and a simple batter are pressed onto a hot, oil-coated sheet pan and baked until perfectly golden brown and crisp. Slice them into squares and customize with endless toppings—from classic applesauce to sophisticated pairings like smoked salmon, chèvre, or harissa and goat cheese. These irresistible, quick-bake latkes are guaranteed crowd-pleasers!
Ingredients
- 4 large eggs
- 2 packages (30 ounces each) frozen shredded hash browns, thawed and excess water removed
- 1 cup thinly sliced green onions
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon ground white pepper
- 2 teaspoons fresh lemon juice
- 3/4 cup vegetable oil
- Applesauce; crumbled goat cheese + harissa; smoked salmon + chèvre + sliced chives; smoked salmon + horseradish + sour cream for serving (optional)
Instructions
Preheat oven to 425°. In large bowl, whisk eggs; stir in hash browns, onions, flour, salt, pepper and lemon juice. Makes about 8 cups potato mixture. TIP: To remove excess water from hash browns, in batches, place hash browns in fine-mesh strainer over medium bowl; with hands or back of large spoon, squeeze or press out excess water. Spread oil on 15 x 10-inch rimmed baking pan; place pan in oven and heat 6 minutes or until oil is very hot but not smoking. Remove pan from oven; carefully spread potato mixture over hot oil, spooning any excess oil over potatoes. Bake latke 45 minutes or until golden brown and crisp; cut into 15 (about 3-inch) square latkes. Serve latkes topped with optional toppings, if desired.