This recipe, takes out favorite bagels and lox ingredients and puts it over a giant latke. There is a lot going for the the giant latke and let's face it most things taste better with an egg over it. We sometimes do this sunny side up, and other times scramble the egg and share the wealth so to speak. While is great for a simple dinner, cut it into smaller wedges with the scrambled egg version and you have yourself an interesting I appetizer. While just potatoes are great, this recipe is wonderful with some spring turnips and other early roots thrown in for good measure.
If you cannot find the green garlic, add in 3 pods of minced regular garlic. —Rinku Bhattacharya /Spice Chronicles
Latke and Eggs
medium russet potatoes
shredded mixed root vegetables - turnips, carrots and parsnips
chopped green garlic (bulbs and greens)
Peel the russet potatoes and the root vegetables. Shred the vegetables either using a box grater or a food processor, anything works for the giant latke.
Mix the vegetables with the salt, and place over a colander for at least 30 minutes. Then squeeze out as much water as you can from the vegetables.
Mix in the garlic, beaten egg and the all purpose flour.
Heat a small cast iron pan (about 6 inches) and add about 1 tablespoon of the oil. Make sure both the pan and oil is very hot, before adding about 1/2 of the potato mixture. Spread evenly to allow the skillet to shape the pancake. Let the pancake cook on medium heat for at least 4 minutes, before flipping. You need to get a nice crisp crust without burning it.
Once all the pancakes are done place them on serving plates.
Begin cooking the eggs, one at a time.
In the meantime, top each pancake with a little smoked salmon, sour cream and sliced onions.
Add a fried egg and sprinkle with the capers.
Add some freshly ground black peppers and you are all done.