Giant Potato Pancake

With convenience potatoes and the 10" Sauté Pan, Hanukkah latkes can be easier and faster to make than ever before. 


  • 3 cups (750 mL) frozen shredded hash brown potatoes, thawed
  • 1 medium carrot, peeled and coarsely grated
  • 3 tbsp (45 mL) chopped fresh parsley
  • 2 tbsp (30 mL) finely chopped onion
  • 3 tbsp (45 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  •  Dash of ground black pepper
  • 4 tbsp (60 mL) vegetable oil, divided
  •  Sour cream or applesauce (optional)


  1. In large bowl, combine potatoes, carrot, parsley and onion; mix well. In small bowl, combine flour, salt and black pepper. Sprinkle flour mixture over potato mixture; mix well.

  2. Heat 2 tbsp (30 mL) of the oil in (10-in./24-cm) Sauté Pan over medium heat until hot. Add potato mixture and press down firmly with Nylon Turner. Cook 9-12 minutes or until bottom of pancake is dark golden brown and crisp. Carefully slide pancake onto 10-inch (25-cm) (or larger) dinner plate. Place second dinner plate upside down over pancake; firmly hold plates together and turn over so that browned side of pancake is on top.

  3. Return pan to heat; add remaining oil and gently slide pancake, uncooked side down, back into pan. Press firmly with Nylon Turner; cook 9-12 minutes or until second side is dark golden brown and crisp. Slide onto serving platter. Cut into wedges; serve with sour cream or applesauce, if desired.


  • 6  servings

Nutrients per serving:

Calories 180, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 21 g, Protein 3 g, Sodium 230 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fruit, 3 fat (1 1/2 carb) 

Cook's Tips:

You can grate the carrot into short strips with the Veggie Strip Maker