ACTIVE TIME: 30 MIN. I TOTAL TIME: 45 MIN. I SERVES: 3
For the latkes
- 6 cloves of garlic, minced
- 1 small onion, finely diced
- 1/4 cup olive oil
- 4 cups frozen shredded hashbrowns
- 2 eggs
- 1/4 cup flour
- 1/2 cup shredded cheddar cheese
- 3 tablespoons of green onions, thinly sliced
- 3 tablespoons of salted butter or vegetable oil, for frying
- Kosher salt
- Cheese curds, for serving
For the gravy
- 2 tablespoons of salted butter
- 2 beef bullion cubes
- 1 teaspoon chopped onion or granulated onion
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup water
- Kosher salt & pepper
- Start by sautéing olive oil, diced onion and garlic in a skillet over medium heat. Sauté until the onions begin to caramelize before removing the mixture from the skillet and placing in a large bowl.
- Add 2 tablespoons of green onions, frozen hash browns, eggs, cheese and flour to the large bowl with onions and garlic. Mix well to thoroughly combine.
- Heat a nonstick griddle to 350° or medium-high heat.
- Add salted butter or vegetable oil to the griddle. Using your hands, form latkes by taking a handful of the hash brown mix and forming a tight ball. Place each latke on the oiled griddle, allowing to fry for a minute or two before gently pressing down to form a pancake-like shape. Repeat this step with remaining hash brown mix.
- Allow latkes to fry until golden brown on both sides.
- Make the gravy while the latkes are frying by heating a small saucepan over medium heat. Add butter, beef bouillon cubes and chopped onion; allowing the butter to melt and the bouillon cubes to dissolve. Add 1 cup of water and bring to a simmer.
- Create a cornstarch slurry with 3 tablespoons of cold water and 2 tablespoons of cornstarch. Add the slurry to the saucepan and mix frequently as the gravy thickens. Remove the gravy from heat and season with salt and pepper.
- Plate the golden-fried latkes with a handful of cheese curds and top with the warm brown gravy. Finish with remaining sliced green onions.