Thin potato pancakes sandwiched with bacon, greens, jam, and egg. Pretty much the ultimate breakfast sandwich. Worth every minute of work!
Basic Latkes from a NY Times recipe.
2 medium Russet potatoes (about a pound), peeled and grated
1 small sweet onion, grated
2 large eggs
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon baking powder
Neutral oil, for cooking
- Cook bacon until crispy either by baking it at 350 degrees for 15-20 minutes, or cooking it over medium-low heat until it’s very crispy. Remove bacon and set aside.
- Meanwhile, peel potatoes and grate them using a box grater. Also peel and grate your onion. Add onion and potato to a bowl and fill with cold water. Swirl around to wash off as much starch as possible. Then drain and transfer potatoes and onion to a clean towel. Wrap the towel up and squeeze out as much liquid as possible from the potatoes.
- Transfer dried potatoes to a bowl and add eggs, flour, salt, pepper, and baking powder. Stir to combine.
- Heat about 2 cups of oil in a large cast iron skillet over medium heat. Add a tester spoonful of latke batter to the pan. When it’s bubbling, you know the oil is ready.
- Make about 2-inch wide latkes (you can use a cookie cutter for precision if you want). Make them relatively thin. Fry latkes in oil for about 3-4 minutes per side until nicely browned and very crispy.
- Remove latkes and let drain.
- Meanwhile cook eggs over easy or however you like them.
- Make sandwiches by smearing a latke with some jam. Add greens (like arugula), bacon, egg, and another latke on top. CHOW DOWN!