I first tasted latkes for brunch at a trendy eatery on the New York’s Lower East Side about six years ago. Since then, I’ve seen them across the country on brunch menus everywhere, from diners to Michelin Star restaurants.
Latkes provide the perfect “comfort food” base to any number of savory toppings, but especially to a runny egg or smoked salmon. These breakfast latkes take the best of a classic and add a fun, American twist.
Here are dairy and meat options. If you keep kosher but want to serve both at a single meal, you could leave out the corned beef and top the latkes with fried or poached eggs.
Everything Bagel Latkes with Dill Cream Cheese and Smoked Salmon
Makes 12-15 latkes
These latkes are creamy and savory. Making them bite-size makes the experience a little more fun: Guests can easily eat the latkes with their fingers and also feel like they can indulge a bit more since the portions are small.
For the latke
4 russet potatoes
1 small or medium onion
3 large garlic cloves
2 eggs
2-3 Tbs. flour
2 tsp. salt
2 oz. goat cheese, left at room temperature
For the cream cheese
6 oz. cream cheese, left at room temperature
2 Tbs. chopped fresh dill
1 tsp. fresh lemon juice
salt and pepper to taste
For the bagel topping
1 Tbs. sesame seeds
1 Tbs. poppy seeds
1 Tbs. dried minced garlic
1 Tbs. dried onion
2 tsp. thick sea salt
thinly sliced smoked salmon
vegetable oil for frying
Before getting started on the latkes, I prepare the toppings.
For the dill cream cheese, add softened cream cheese to a bowl and combine with fresh dill, lemon juice and salt and pepper to taste. Place back in the fridge until ready to serve.
For the everything bagel topping, mix together the sesame seeds, poppy seeds, dried garlic, dried onion and thick sea salt. Set aside.
To prepare the latkes: Peel and cut the potatoes and onions in half. Peel garlic cloves. Place potatoes, onion and garlic through a food processor for a coarse grate, or grate by hand.
Place potato mixture into a large bowl. Add eggs, flour, salt, goat cheese and 2 Tbs. everything bagel topping.
Heat vegetable oil in a large sauté pan over medium heat. Form bite-size mounds of latkes, taking care not to squeeze too much liquid out of them. Fry until golden brown on each side, then place on a wire rack on top of a baking sheet to cool. Immediately sprinkle with a pinch of salt.
When ready to serve, spread a thin layer of dill cream cheese on top of each latke, then add smoked salmon and a sprinkle of everything bagel topping. Serve while still warm.
Corned Beef Hash Latkes with Fried Eggs
Makes 12-15 latkes
These latkes work best with thinly shredded corned beef. If you can purchase a hunk of corned beef, as opposed to sliced, that would be ideal. If not, make sure to heat up the corned beef before shredding it or dicing it into very tiny cubes.
4 russet potatoes
1 small or medium onion
2 eggs
2-3 Tbs. flour
2 tsp. salt
shredded corned beef
additional salt
additional eggs
fresh parsley
vegetable oil for frying
Follow the latke preparation directions above for peeling, cutting and grating the potatoes, onions and garlic. Then add eggs, flour, salt and shredded (or diced) corned beef to the potato mixture. Form large, fist-size mounds of latkes and fry them (as above) until golden brown, sprinkling with a pinch of salt as they cool.
Fry or poach eggs to your liking. When ready to serve, place latkes on a platter. Top with fried or poached eggs and chopped fresh parsley.