Crispy Potato Latkes with Smoky Bacon and Fluffy Scrambled Eggs

Allergens

Wheat (gluten)

Ingredients

• 4 large russet potatoes, peeled and grated
• 1 small onion, finely chopped
• 2 large eggs, beaten
• 1/2 cup all
• purpose flour
• Salt and pepper to taste
• 8 slices of thick
• cut bacon
• 6 large eggs
• 1/4 cup milk
• 1/4 cup grated cheddar cheese
• 2 tablespoons butter
• Fresh parsley, chopped (optional)

Instructions

1. a. Prepare the potato latkes by combining the grated potatoes, onion, beaten eggs, flour, salt, and pepper in a mixing bowl. Mix well to combine. b. In a large skillet, cook the bacon slices until crispy. Remove from skillet and place on paper towels to drain excess grease. Set aside. Reserve 2 tablespoons of bacon grease in the skillet for cooking latkes. c. Form small balls with the potato mixture, then flatten into rounds. Fry in the reserved bacon grease over medium high heat until golden brown and crispy on both sides, approximately 3 minutes per side. Remove from skillet and place on paper towels to drain excess oil. d. In a separate bowl, whisk together the eggs, milk, salt, and pepper. In another non stick skillet, melt butter over medium heat. Add egg mixture and cook, stirring occasionally until scrambled and fluffy, approximately 5 minutes. e. To assemble, place two latkes on each plate, top with a portion of scrambled eggs, crumble the bacon and sprinkle over the top, then finish with a light dusting of grated cheddar cheese and a sprinkling of fresh parsley if desired.

Chef’s Insight

The key to perfect potato latkes is to use starchy russet potatoes, which yield a crispy exterior with a tender interior.

Notes

Feel free to add diced onions or bell peppers to the latke mixture for added flavor and texture.