HASH BROWN LATKES WITH CARAMELIZED ONION

Servings: 4 to 8; makes 12 to 16 pancakes 1 pound frozen hash browns (thawed)

¼ cup caramelized onions (see NOTE) 2 large eggs, lightly beaten

⅓ cup flour 1 teaspoon baking powder

½ teaspoon freshly ground black pepper, or more as needed

¼ to ½ teaspoon kosher salt (optional) Safflower oil, for frying

Line a baking sheet with paper towels. Set a wire cooling rack on top.

Place the frozen shredded potatoes in a bowl lined with a clean kitchen towel or layers of cheesecloth. Gather the cloth together and squeeze out as much moisture as possible, over the sink.

Open the cloth over a mixing bowl, letting the shredded potatoes fall in there. Add the caramelized onions, flour, egg, baking powder, pepper and the salt (to taste), if using, stirring to incorporate.

Pour enough of the oil into a large nonstick skillet to fill ¼ inch. Heat over medium heat. Add 4 or 5 large spoonfuls of the potato mixture to the pan, flattening them slightly. Cook for 3 minutes or until browned on the edges, then use 2 spatulas to turn them over, gently, away from you in the pan. Cook for about 2 minutes, then transfer to the wire rack to drain. Repeat to use all the potato mixture.

Season the latkes lightly with pepper, as needed. Serve warm.

NOTE: To caramelize onions, combine 4 peeled, thinly sliced yellow onions, ⅓ cup water and a pinch each of kosher salt and sugar in a Dutch oven or large pot over medium heat. Cook for 6 to 8 minutes, stirring once or twice, until just softened and a little steamy, then reduce the heat to medium-low and cook for about 40 minutes, until the onions have turned a rich amber-brown and taste slightly sweet. You’ll have more than you need for this recipe; the leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.