Potato Latkes with Fried Eggs
serves 4
Traditionally, latkes are made with chopped onion, but using a leek instead gives this version a nice, slightly sweeter flavor. The egg makes this a great dish for breakfast or brunch. You could add any number of herbs or cheeses to this dish.
3 russet potatoes, peeled and grated
1 leek, finely chopped
5 eggs, 1 for the latkes and 4 for frying
1/4 cup chopped fresh parsley
Vegetable oil, for frying
Chopped fresh tarragon, for garnish
prep: 15 minutes
total: 30 minutes
grater
wire strainer
large bowl
small bowl
large skillet
spatula
1. Finely grate the potatoes. Using a wire strainer over a bowl, press most of the liquid out of them. Reserve the thick starch left behind and mix it back into the potatoes, discard the liquid.
2. Finely chop the leek, beat the egg, and mince the parsley. Using a spoon or your hands, mix the egg, leek and parsley in with the potato. Season with salt and pepper and form into palm-sized patties.
3. In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat until almost smoking. Fry the latkes until brown and crispy, about 5 minutes per side. Set aside on a paper towel or clean paper bag to drain.
4. Using the remaining oil, fry four eggs. Set them on top of the latkes and sprinkle with chopped tarragon. Season with salt and pepper to taste.
2. Finely chop the leek, beat the egg, and mince the parsley. Using a spoon or your hands, mix the egg, leek and parsley in with the potato. Season with salt and pepper and form into palm-sized patties.
3. In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat until almost smoking. Fry the latkes until brown and crispy, about 5 minutes per side. Set aside on a paper towel or clean paper bag to drain.
4. Using the remaining oil, fry four eggs. Set them on top of the latkes and sprinkle with chopped tarragon. Season with salt and pepper to taste.
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