Potato Latkes Recipe – How To Make The Best Brunch
An impeccably poached egg resting atop a crunchy Potato Latkes paired with a slice of smoked salmon is the secret to crafting the finest brunch for every celebration!
Poached Egg And Potato Latkes For The Finest Brunch
A festive brunch has never felt so celebratory as it does with this incredible and wonderfully simple recipe.
Latkes, Rosti, Hash browns essentially boil down to a large potato pancake. A pancake, you say?
No, not a pancake of egg and all-purpose flour; these are merely potato cakes fried to a delightful crisp. These wonderful brunch companions are nothing short of ‘homestyle’ scrumptious!
Potato Latkes Brunch
This delectable potato recipe consists of just three ingredients: grated potato, salt, and a knob of butter introduced to the cooking oil just prior to flipping them.
Of course, you can incorporate additional elements, like grated onion, just as I did in the Potato Crusted Quiche I prepared on The Great American Recipe with PBS Season 1, but it’s truly unnecessary.
Just a handful of finely minced green onions or chives provides all the onion flavor needed; besides, onions contribute more moisture to the potatoes, and we require thoroughly dried potatoes, not excess moisture!
How To Create Potato Latkes
Latkes aren’t truly pancakes because they contain only grated potatoes without any flour, resulting in a crispy and tasty dish.
They aren’t deep-fried like French fries, nor are they soaked in butter and oil as many other potato side dishes are.
Latkes comprise grated potatoes with the moisture eliminated so that when they clash with the heat of a large skillet.
These delectable potato latkes prepare swiftly, using minimal oil, rendering them perfect for serving a poached egg atop for the ultimate brunch choice.
Potato Base For Your Ultimate Brunch Quiche
While a potato latkes is somewhat similar to a potato pancake or even hash browns, it appeared to be the ideal method for substituting the crust in a quiche, rather than using a flour and butter crust.
The same principle applies: grated potatoes, onions, and spices pressed together and baked alongside a favorite quiche filling.
Potato Crusted Quiche is not merely a superior crust compared to a flour crust, but it feels like having a giant French fry enveloping a delightful quiche.
Who Enjoys Eggs For Brunch?
Although there are numerous delectable methods to prepare eggs for that festive or weekend brunch, I prefer to let the egg shine and avoid mixing it with too many components.
A flawlessly poached egg resting atop anything ensures the egg garners the spotlight first, which is precisely what makes a potato latke the ideal base for the perfect egg.
Just a dash of salt and pepper, and that’s nearly all; no necessity for calorie-heavy sauces.
Elegant Eggs For Your Ultimate Brunch
Unless you’re prepared to get a bit sophisticated and whip up a decadent Cloud Egg, which resembles a poached egg, although the egg whites and yolks are cooked separately.
The yolk remains runny, while the whites have been beaten to fluffy peaks and lightly baked initially in the oven before placing the yolk in the center to complete the cooking process in the oven.
Regardless, whether poached or cloud-like, they are a stunning egg perched atop a crispy latke, and nothing short of spectacular!
Eggs For A Brunch Gathering
Who doesn’t adore the Perfectly Poached egg! It stands tall and confident on the plate, and when a fork pierces the center, rich, creamy, golden yolk flows out over whatever it’s served atop. Delicious!
As a child, I would ask my mother for a ‘runny egg’ while she prepared eggs.
I’m uncertain where I picked that up, but to this day, that is how I prefer my eggs; well, unless they are hard-boiled and intended for a salad.
Nevertheless, preparing eggs for a brunch gathering frequently necessitates our presence at the stove right up until the moment brunch is served.
This isn’t the scenario when crafting poached eggs, particularly if you have a pro tip from a restaurant chef.
How To Cook The Ideal Poached Egg
I previously felt daunted by the thought of poaching an egg. I even invested in an expensive egg poacher, which resulted in poached eggs that looked mass-produced.
Later, I entered a professional kitchen (my son is a chef) and observed how numerous poached eggs were prepared simultaneously when hosting a large brunch crowd.
In a pot of boiling water with a slight drizzle of white vinegar, the egg is cracked and gently poured into the simmering water. Not a frantic boil, but a pleasant motion.
Utilizing a slotted spoon, quickly gather the whites and move them toward the yolk so they cook perfectly into a mound rather than spreading across the water.
Elevate them after around three minutes and place them on a plate or parchment.
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Protein With Poached Eggs and Latkes For The Ultimate Brunch Meal
Certainly, these delightful brunch stars can be accompanied by a bit of bacon or sausage, but why not infuse the dish with a smoky flavor using smoked salmon!
Smoked salmon pairs exquisitely with the crunchy potato and rich, gooey poached egg. One less dish to prepare too!
Ingredients Required
- Russet Potatoes
- Salt
- Black pepper and Cayenne pepper
- Butter
- Eggs
- Smoked salmon
- Chives
- White Vinegar
Equipment Required
More ‘Best Brunch’ Recipes To Adore
Since brunch is commonly perceived as a special meal for those leisurely days when there’s time to savor an exceptional meal that is served after breakfast and close to lunch.
Often, when we think of brunch, eggs come to mind, and for this reason, I have developed some absolutely delicious recipes for eggs; potato latkes are the dish I serve every Christmas and New Year’s brunch!
- Potato Latke Recipe
- 2 Large potatoes russet potatoes work best
- 1/2 tsp
Salt or to preference
- pinch White or cayenne chili
- 3 tbsp Oil with high smoke point sunflower or rice oil works well
- 3 tbsp Butter
- Top Brunch Options
- 4 Eggs at room temperature
- 1 tbsp White vinegar
- 4 oz Smoked Salmon or prosciutto
- 1 tbsp Chives or green onions finely minced
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Optimal Method to Prepare Traditional Potato Latkes
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Creating perfect latkes is simple; however, we must first shred the potatoes. A food processor with a shredding attachment makes this task quick and straightforward, though a hand grater is effective as well—just use the large holes of a box grater over a sizable mixing bowl.
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The following step involves extracting as much liquid as possible from the potato shreds. Squeezing the shredded potatoes and placing them on a clean kitchen towel is an efficient approach; roll up the towel and let the excess moisture be absorbed.
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In a clean, dry bowl, combine the prepared potatoes with salt and pepper, then toss to mix.
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Drizzle a small quantity of oil into a hot pan, ideally a large cast-iron skillet or a non-stick frying pan, over medium-high heat, and before the oil starts to smoke, drop in 4 dollops of the potato mixture (ensure even portions).
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Once the bottom becomes golden brown, and prior to flipping it to the second side, place a small piece of butter on the end of a fork and allow melted butter to drizzle around the edges of the pan, then promptly flip the crispy latkes to cook the other side until it’s golden brown.
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Move to a wire rack set over a plate lined with paper towels to let any extra oil drain off.
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To maintain the potato latkes’ warmth until serving, arrange them in a single layer on a parchment-lined, rimmed baking sheet, allowing them to stay crisp, and place in a very low oven at 175 degrees just to keep warm.
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Brunch Enhancements
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In a medium pot, filled halfway with water, incorporate the vinegar and bring it to a boil with the lid covered.
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Before poaching the eggs, it’s beneficial to crack them into 4 separate small cups. Keep some paper towel or parchment paper handy on a plate. Once the water boils, gently place one egg at a time into the boiling water, using a slotted spoon to swirl the water briefly and set a timer for 3 minutes. If your pot is spacious enough and you are confident, you may do two eggs at once. Use the slotted spoon to remove the egg and place it on the paper towel. Repeat with the remaining eggs.
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Presentation
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Set up the plate by placing 2 latkes on each plate. Top each potato latke with a slice of salmon, crown it with one poached egg per latke, and finish with a sprinkle of chopped chives before serving.
- A small dollop of sour cream or crème fraîche can be added on top to enhance the creaminess of the salmon and potatoes, though the egg pairs perfectly without it.
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