Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs

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Chuck Hughes’ delicious potato latkes are golden and crispy on the outside and soft and tender on the inside. They’re garnished with perfectly roasted tomatoes, zucchini, ricotta cheese and fried eggs.
Level: Intermediate
Total: 2 hr 35 min
Prep: 35 min
Cook: 2 hr
Yield: 6 to 8 servings

Ingredients

  1. 1 tablespoon/15ml olive oil
  2. 2 carrots, chopped
  3. 2 celery ribs, chopped
  4. 1 onion, chopped
  5. 3 tablespoons/45ml ketchup
  6. 1 tablespoon/15ml peppercorns
  7. 12 large tomatoes, halved
  8. 3 heads garlic, halved horizontally
  9. 3 bunches fresh basil
  10. 1 bunch fresh parsley
  11. 2 cups/500ml cherry tomatoes
  12. 1 tablespoon/15ml olive oil
  13. 4 fresh thyme sprigs
  14. Salt and freshly ground black pepper
  15. 2 tablespoons/30ml olive oil
  16. 2 zucchini, cut into very small dice
  17. 1 shallot, finely chopped
  18. Salt and freshly ground black pepper
  19. 2 tablespoons/30ml butter
  20. 1 bunch fresh chives, finely chopped
  21. 1 bunch fresh parsley, chopped
  22. 4 to 6 Yukon gold potatoes, cooked until tender but still firm
  23. 1 onion, finely chopped
  24. 1/2 cup/125ml finely chopped fresh chives
  25. 2 eggs, beaten
  26. 1 teaspoon/5ml cayenne
  27. Salt and freshly ground black pepper
  28. Canola or olive oil, for frying
  29. Soft ricotta cheese
  30. Fried eggs, sunny-side up

Instructions

  1. For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
  2. For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
  3. For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
  4. For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
  5. Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
  6. Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 1167
Total Fat 105 g
Saturated Fat 10 g
Carbohydrates 56 g
Dietary Fiber 11 g
Sugar 14 g
Protein 11 g
Cholesterol 48 mg
Sodium 1645 mg

 

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