I know that Hannukah has passed and each year I promise myself that I will make potato latkes again before the holiday arrives next year. These shallow-fried potato and onion pancakes are traditionally eaten savory with sour cream or sweet with apple sauce. With a fried egg on top I am sure to make these again and again throughout the year.
Potato Latke with Fried Egg
(makes about 2 dozen)
- 2 large potatoes, peeled.
- 1 large onion
- 2 eggs
- 1/2 cup all-purpose flour or matzo meal
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon baking powder
- Vegetable oil
- Grate potatoes and onions together using the grating attachment of your food processor.
- * MOST IMPORTANT PART* Transfer potato and onion mixture to a dish towel or cheese cloth and squeeze out as much liquid as possible. Return to bowl.
- Add eggs, flour, salt and pepper and mix thoroughly until incorporated.
- To shallow-fry the latkes, pour enough vegetable oil in large skillet to reach 1/4 inch up the sides. Heat oil on high.
- Working in batches, take a baseball size amount of latke mixture and place in hot oil. Flatten with back of spatula. Cook until crispy about 3-5 minutes then flip and continue to cook for an additional 3-5 minutes.
- Place on paper towels to dry.
- 1 large egg
- 1 teaspoon butter
- Heat pan over medium/high heat. Add butter and swirl around pan to cover.
- Lower heat to medium and crack egg in pan.
- Cook egg until whites are set and yolk is still runny.
Place one fried egg on a latke and sprinkle with chives.