I love a latke, though I'm quick to specify that mine are in no wise kosher! This sprang from a recipe I found online for "latkes Benedict," but I altered it just a bit. A lot going on, and it's tremendously rich, but it's a great brunch for a special occasion, as long as no one has cholesterol problems —Kayb
- Serves 6
- Hollandaise Sauce
lemon juice (about one big lemon)
stick butter, melted
potatoes, either russet or Yukon golds
bread crumbs or matzoh meal (to make it gluten free, I use rice chex crumbs)
good deli meat of your choice, or bacon, or steak
- Hollandaise Sauce
- Separate egg yolks into blender. Add lemon juice and hot sauce. Blend until light yellow.
- Melt butter. With blender running, drizzle butter into blender until all used.
- Put sauce in a covered container and set in a warm place.
- Peel, cut into chunks and grate potatoes and onion in a food processor, using coarse grater blade.
- Drain in cheesecloth-lined colander, and use the cheesecloth to gather up the vegetables and squeeze/wring as much liquid as possible out.
- Mix drained potato/onion mixture, salt, pepper, two beaten eggs, and bread crumbs.
- Put butter and olive oil into a large, heavy skillet. While it's heating (on medium-high heat), cut the deli meat or whatever meat you choose to use (pre-cook if it's steak or bacon, obviously....) into shreds, wrap loosely in foil, and put in an oven set to warm.
- Use a half-cup measure to scoop latkes into hot pan, using the bottom of the measure to flatten out slightly. Fry until well browned on one side, about 3 minutes, flip and fry for another two minutes. Remove to a wire wrack in the warm oven.
- When latkes are done, lower heat to medium low and use same skillet to fry remaining six eggs. Crack eggs into skillet, cook for about 30 seconds. Add 1/2 cup water, cover skillet, and cook until as done as you like.
- Assemble latkes: Put a latke on each plate; top with shredded, warmed meat, followed by a sunnyside up egg. Top with Hollandaise
- Serve with a spoonful of sour cream and one of apple butter on the side. I like to do bran muffins and fresh fruit, with mimosas as well, for a blowout brunch dish.