Ingredients
- 1 20oz bag of shredded hash brown potatoes
- 1 egg
- ½ cup onion - finely chopped
- 2 tablespoon Gluten Free Flour Blend with xanthan gum - I use Bob's Red Mill
- 1 teaspoon garlic powder
- 2 teaspoon Italian seasoning
- 1 ½ teaspoon Salt
- ¼ teaspoon fresh ground pepper
- 2 tablespoon olive oil
- canola oil for frying - *optional
Instructions
- If baking: Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Mix all ingredients in a large bowl until thoroughly combined.
- Scoop latke mixture from the bowl and place on the baking sheet about an inch apart. Flatten the mounds of potato to form a 3 inch circle.
- Bake for 25-30 minutes, flipping them once about half way through. Or pan fry in oil until cooked through and browned on each side.
- Serve with sour cream or ketchup.