Latkes, fried potato pancakes, are a Hanukkah tradition, but I also love them for Passover because they are so deliciously carby and easy to make Kosher (no bread or leavening!). This is a giant version that’s perfect for breakfast because it’s topped with smoked salmon and a runny egg yolk, which runs all over everything for a rich and delightfully messy thrill.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound (2 small-medium) russet potatoes, scrubbed with the skin on
- 1/2 medium yellow onion (or a really small one)
- Kosher salt and black pepper
- 1 tablespoon lemon juice (from about 1/4 lemon)
- 3/4 teaspoon lemon zest (from about 1/4 lemon)
- 2 large eggs
- 1/2 cup (60g) matzo meal or 3/4 cup panko
- 2 tablespoons fresh dill, lightly chopped
- 1/4 cup olive oil or vegetable oil
- 1/4 cup creme fraiche or whole-milk yogurt
- 4 ounces sliced smoked salmon
- 3 eggs fried sunny-side up or over-easy or medium-boiled
- Hot sauce
- 1/4 cup (20g) chopped scallion greens (3 to 4 scallions); save the white parts for fried rice
- 2 tablespoons fresh dill, lightly chopped
- Kosher salt and black pepper
Instructions
- For the latke: Drape a clean dish towel (or cheesecloth) over a colander. Grate the potatoes and onion in food processor or by hand with a box grater and place inside the towel-lined colander. Sprinkle with 1/2 teaspoon salt, toss around and let drain in the sink for 20 to 30 minutes.
- Squeeze as much moisture as possible out of the potato-onion mixture. Combine with 1/2 teaspoon salt, the lemon juice, lemon zest, eggs, matzo meal and 2 to 3 turns of black pepper in a medium bowl and mix to form a pasty mixture. Fold the dill into the mix. Cover with plastic and refrigerate for 30 minutes to 1 hour.
- Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes. Also, preheat the oven to 350 degrees F. Add 4 tablespoons of the oil and swirl to coat the bottom of the pan. Flick a little piece of the potato-onion mixture into the oil; if it’s hot enough, it will sizzle lightly.
- Roll the potato-onion mixture into a ball and place it in the middle of the pan. Gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan. Cook on medium heat for 5 minutes. Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove. Place a plate over the pan and carefully invert to flip the latke. Slide it back into the pan and bake for another 10 minutes.
- For the topping: To assemble, place the latke on a plate. Spread some creme fraiche over the latke, then lay the salmon slices on top in an even layer. Top with the eggs, a dash of hot sauce, a few more dollops of the creme fraiche, the dill and chopped scallions, a few turns of black pepper and a pinch of salt. Slice into wedges to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 293 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 151 mg |
| Sodium | 413 mg |
Reviews
I never made Latke in my life. I was craving smoked salmon and found this. I didn’t have matza meal or cream friche so I subed bread crumbs and sour cream. Super super delicious! I was very proud of how it came out.
Delicious. Made this for dinner, without the eggs, and will make this again for breakfast/brunch with the eggs.
Made this for Passover and it was a huge success. I’m actually making it again this week. Easy and delicious!
Delicious. Made this for Pesach. It was huge hit with our kids and so much easier for a weeknight dinner than traditional latkes.
Struggled to get this latke crispy- I think maybe the matzo meal changed the consistency. Needs more flavor in the latke itself- more seasoning and I think it would be better with sautéed onions.