Potato Latke with Fried Egg

Tuesdays Toast

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)

Potato Latke

  • 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
  • chives
  1. Grate potatoes and onions together using the grating attachment of your food processor.
  2. * 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.
  3. Add eggs, flour, salt and pepper and mix thoroughly until incorporated.
  4. To shallow-fry the latkes, pour enough vegetable oil in large skillet to reach 1/4 inch up the sides. Heat oil on high.
  5. 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.
  6. Place on paper towels to dry.

Fried Egg

  • 1 large egg
  • 1 teaspoon butter
  1. Heat pan over medium/high heat. Add butter and swirl around pan to cover.
  2. Lower heat to medium and crack egg in pan.
  3. Cook egg until whites are set and yolk is still runny.

Place one fried egg on a latke and sprinkle with chives.