Latke Breakfast Sandwiches

Latke Breakfast Sandwiches

Just a moment please...

Yield
Makes 4 sandwiches
Prep Time
Cook Time
Total Time

Thin potato pancakes sandwiched with bacon, greens, jam, and egg. Pretty much the ultimate breakfast sandwich. Worth every minute of work!

Ingredients

Basic Latkes:

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
Crispy bacon
Eggs
Greens
Strawberry jam
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Directions

  1. 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.
  2. 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.
  3. Transfer dried potatoes to a bowl and add eggs, flour, salt, pepper, and baking powder. Stir to combine.
  4. 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.
  5. 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.
  6. Remove latkes and let drain.
  7. Meanwhile cook eggs over easy or however you like them.
  8. Make sandwiches by smearing a latke with some jam. Add greens (like arugula), bacon, egg, and another latke on top. CHOW DOWN!
Basic Latkes from a NY Times recipe.