Ingredients
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1 (30 oz) bag frozen shredded hash browns, thawed
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1 medium onion
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1/2 cup vegetable oil
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3 large eggs
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3 tbsp cornstarch
Steps
1
Preheat oven to 450°F. To a colander, add the hash browns and grate the onion. Using a towel and your hands, press as much liquid out of vegetables as possible. Transfer mixture to a large bowl.
2
To a 9x13-inch rimmed sheet pan, add the oil and evenly coat pan. Place in oven and heat 7–8 min., until oil is hot but not smoking. In the last 2 min. of oil heating, stir the eggs and cornstarch into the hash brown mixture until combined. Season with salt and pepper.
3
Carefully remove sheet pan from oven. Quickly spread the batter across pan in an even layer. Bake 23–25 min., until deep golden brown and crisp. Let rest 10 min., then cut into squares and top with desired toppings.
Tips
If desired, top latkes with sour cream, smoked salmon, dill, capers, sliced cucumbers, applesauce, or beet horseradish.
