Potato Latkes Recipe - How To Make The Best Brunch
Crispy potato latkes, grated potatoes made into the perfect pancake, are scrumptiously served with a poached egg and a sliver of smoked salmon on top.
Course Brunch
Cuisine European
Keyword Potato Latkes Recipe
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 2servings
Equipment
Box Grater or Food Processor
Large skillet
kitchen towel
Ingredients
Potato Latke Recipe
2Large potatoesrusset potatoes work best
1/2tspSalt or to taste
pinchWhite or cayenne pepper
3tbspVegetable oil with high smoke pointsunflower or rice oil is good
3tbspButter
Best Brunch Toppings
4Eggs room temperature
1tbspWhite vinegar
4ozSmoked Salmon or prosciutto
1tbspChives or green onion finely chopped
Instructions
Best Way To Make Classic Potato Latkes
Perfect latkes are easy to make but first we need to grate potatoes. A food processor fitted with a shredding disc makes the job fast and easy, however a hand grater works well too, simply use the large holes of a box grater over a large mixing bowl.
The next step is to remove as much liquid from the potato shreds as possible. Squeezing the shredded potatoes and placing on a clean kitchen towel is an easy way to do this, by rolling up the towel and allow the excess moisture to be absorbed by the towel.
In a clean dry bowl, place the prepared potatoes, add salt and pepper and toss.
Drizzle a small amount of oil in a hot pan, preferably a large cast iron pan or a non-stick skillet, over medium-high heat, and before the hot oil begins to smoke, place 4 dollops of the potato mixture (even portions) into the pan.
When the underside turns golden brown, and before turning to the second side, place a small pat of butter on the tip of a fork and go around the edges of the pan to drizzle melted butter into the pan, quickly turn over the crispy latkes to finish the other side, until golden brown.
Transfer to a wire rack with a paper towel-lined plate underneath and allow any excess oil to drip off.
To keep the potato Latke warm until ready to serve, place on a parchment paper lined, rimmed baking sheet in a single layer, so they remain crisp, and place on oven racks in a very low, 175 degrees oven, just to keep warm.
Brunch Toppings
In a medium size pot, filled halfway with water, add vinegar and bring to a boil with the lid on.
Before cooking the eggs, it helps to crack open the eggs into 4 individual little cups. Have a paper towel or parchment paper ready on a plate. When the water boils, drop one egg in at a time into the water and with a slotted spoon, swirl the water for a second and set a timer for 3 minutes. If the pot is large enough and you feel confident enough, do two eggs at a time. Remove the egg with the slotted spoon and set on paper towel. Do the same with the other eggs.
Assembly
Prepare the plate by placing 2 latkes per plate. Arrange a slice of salmon on top of the potato latke, set 1 poached egg per latke on top, and sprinkle with chopped chives and serve.
Notes
A little sour cream or crème fraîche can be added in a small dollop on top to add a creamy aspect to the salmon and potatoes, though the egg is really perfect without it.