Pumpkin Hash Brown Latkes
For whatever reason, I’m obsessed with pumpkins this year. I think it has to do with the season, but regardless…they’re always on my mind. So when I wanted to come up with a new variety of latkes, Pumpkin Hash Brown Latkes were the “incredibly obvious to the casual observer” answer.
How the Pumpkin Hash Brown Latkes came to be
I’d love to be able to tell you a long, meaningful story about how I developed this recipe.
I just don’t have one.
The only thing I can tell you, is that I originally developed the Hash Brown Potato Latke recipe for the Chicago Tribune all the way back in 2011 when dinosaurs ruled the earth.
The article had 8 different variations of Hash Brown Potato Latkes, one for each night of Chanukah.
The Hash Brown Potato Latke recipe was so popular I actually got a letter and a call from Simply Potatoes thanking me for publishing an article about their product. Many stores in the area sold out of Simply Potatoes.
Since then, one of my most popular Kosher Everyday posts is the Hash Brown Potato Latkes post and the Hash Brown Potato Latkes Revisited post.
Don’t worry…Hopefully I’ll do a latke roundup in my next post, but you can find a bunch of links to many of my recipes at the bottom of this post.
Here’s the recipe
I made this version of the recipe using pure packed pumpkin puree, and a little more flour than the original recipe, to account for the added moisture in the pumpkin.
I also used green onions, as I’m prone to do lately, but if you like you can use traditional onions. I like the green ones for their milder flavor as well as the fact that they’re easier to digest. In reality, these latkes are fried so I’m not sure it makes any difference.
I also made these babies gluten free. It was super easy in this case, I just substituted Bob’s Red Mill 1:1 flour instead of traditional glutenous flour. It worked perfectly.
Trying to come up with an appropriate topping for these pumpkin beauties, I tried a few different options. Adding pumpkin pie spice to plant based sour cream was an epic fail. The reality was, using plain, simple, nothing added plant based sour cream was the perfect accompaniment to the Pumpkin Hash Brown Latkes.
One thing I would like to add. I like to use peanut or avocado oil for frying. They both have a higher smoke point, so you can get the oil nice and hot before frying. That’s what gives you the beautiful, crispy, crunchy latke exterior.Print
Pumpkin Hash Brown Latkes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 21 latkes 1x
- Category: Chanukah
- Method: Frying
- Cuisine: Gluten Free
- Diet: Kosher
Pumpkin Hash Brown Latkes are festive, seasonal, crispy, pumpkiny, super simple to make and delicious! They’re made with my Hash Brown Potato Latke recipe base.
- 1 (20-ounce) bag Hash Brown Potatoes
- 1 (15-ounce) can pure pumpkin puree
- 2 large eggs
- 1/4 cup brown sugar, packed
- 2/3 cup flour (can be gluten free)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup sliced green onions
- peanut or avocado oil for frying
- sour cream to garnish (can be plant based)
- Line a large baking sheet with paper towels. Set aside.
- In a large bowl combine the hash browns, pumpkin and eggs. Stir until completely blended.
- Mix in the brown sugar.
- Add the flour, baking powder, pumpkin pie spice, salt and black pepper. Mix until completely blended, then stir in the green onions.
- Heat around 1/4-inch of oil in a large skillet. When the oil is very hot place large scoops of latke mixture into the oil. Fry over medium/high heat until golden brown, then turn and fry until browned on both sides. Transfer to the prepared baking sheet.
- Repeat with the remaining latke batter.
- Serve hot topped with sour cream.
Simply Potatoes Shredded Hash BrownsBuy Now →
Bob’s Red Mill Gluten Free 1-to-1 Baking FlourBuy Now →
Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors LidsBuy Now →
OXO Good Grips Pro Nonstick Dishwasher Safe Black Frying Pan, 12″Buy Now →
The hash browns should be defrosted if using frozen.
Make sure the frying oil is very hot before adding the latke batter. This will ensure that the latkes become crispy rather than soggy, and they will also absorb less oil as well.
- Serving Size: 1 latke
- Calories: 54
- Sugar: 3.1 g
- Sodium: 45.4 mg
- Fat: 1.4 g
- Carbohydrates: 9.7 g
- Protein: 1.5 g
- Cholesterol: 17.7 mg
Keywords: Latke, Latkes, Hash Brown, Hash Brown Latkes, Chanukah, Gluten Free, Dairy Free, Pumpkin
Here are more Latke Recipes!
- The Original Hash Brown Potato Latke Recipe
- The Original Hash Brown Potato Latke Recipe Revisited
- Sunshine Salad Latkes
- Secret Ingredient S’mores Latkes
- Squashke Latkes
- Fragrant Turmeric Rice Latkes
- Hash Brown Potato Falafelkes
- Chanukah Breakfast Latkes
- Cinnamon Raisin Rice Pudding Latkes
Don’t forget to follow Kosher Everyday on Instagram @koshereveryday! and on Facebook You don’t want to miss all the fun and interesting posts and reels that can be found nowhere else!
You can find reels showing how to make most of my recipes on Instagram!
Also, make sure to tag @koshereveryday when you make Kosher Everyday recipes! I LOVE to see your creations!!!
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