This hearty breakfast took about 45 minutes start to finish this morning.
I found a recipe for baked latkes that looked to deliver the same extra crispy texture sans greasiness, so that’s what I did. WHAT? Isn’t that the essence of the latke, you ask? Perhaps but 1) I don’t like to fry things and 2) I do like to keep things light. Plus, this added just a little bit of sweet to this savory dish, and you know that just made it that much better. I heart them so much I’m making two sweet potato dishes this week. No reason other than my strong preference for sweet spuds. Nothing is every straightforward in my kitchen.įirst, I used sweet potatoes. So this is what I used.īefore I continue, I admit that I made two pretty significant detours from the traditional recipe. Thanks to free samples at Whole Foods, I am now addicted to this cheese. While I tend towards the sweet on Sunday mornings, I thought a runny egg and melted cheese atop a savory latke sounded heavenly, so that’s what I did. Typically made with potatoes, onions, spices and matzo meal to bind everything together, latkes can be both sweet and savory. If you want to learn a little more about the history of latkes, check out a neat write up by The Shiksa in the Kitchen. Latkes are essentially fried potato pancakes and, as you know, I’m all about the pancakes on Sunday mornings. I kicked off holiday week with Sweet Potato Latkes this morning.Ī little background: fried food is traditionally eaten during Hanukkah to commemorate the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. Yes, it’s only Sunday and we’ll see if this trend continues throughout the week with the family in town. I’m SO on top of things this week! I’m going to slap myself a high five for productivity.
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