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POTATO LATKES WITH CHIPOTLE CREMA AND POACHED EGGS

latke and poached egg

Potato Latkes with Chipotle Crema
and Perfectly Poached Eggs

Serves about 8

Latke Ingredients

  • 2 ½ pounds russet potatoes, peeled and coarsely shredded on a box grater

  • 1 medium onion, coarsely shredded on a box grater

  • 2 large eggs, beaten

  • ½ cup finely chopped scallions

  • ¼ cup flour (gluten free works if need be) or matza meal

  • 3 tablespoons unsalted butter, melted and cooled slightly

  • 2 teaspoons kosher salt

  • ½ teaspoon pepper

  • ½ teaspoon baking powder

  • Vegetable oil for frying

  • Chopped scallions and Aleppo pepper

 

Latke Directions

  • In a colander set over a large bowl, toss the potatoes with the onion and squeeze out as much liquid as you can, until the potatoes/onions are quite dry. Let the potatoes drain for a few minutes into the bowl, lift out the colander, then carefully pour off the liquid so that the starchy paste remains on the bottom. Add the potatoes and everything else aside from the oil into the bowl, and mix well.  

  • In a large skillet, heat 1/8 inch layer of oil until shimmering. Using a large spoon or even your hand, carefully (it will splatter) put a hefty portion of potatoes into the skillet and then flatten a bit with a spatula. To be useful as a base for your poached egg, each latke should be a good four inches across and about ¾ inch high. Leave a bit of space between each latke. Fry over a moderate heat for about 5 minutes, until beautifully golden, then flip and fry for another 5 minutes or so. Transfer latkes to a paper towel to drain off excess oil. You can keep these warm in a warmish oven while you finish the rest of your cooking.

Chipotle Crema Ingredients

  • About ½ cup sour cream

  • A couple teaspoons chipotles in adobe sauce, to taste

Chipotle Crema Directions

  • Put the sour cream and chipotles/adobe sauce into a little food processer, then give it a good swizzles until it’s all blended and smooth. Taste, and add more sour cream or chipotle until it tastes right.

 

Here’s How to Make a Perfect Poached Egg

  • Bring a few inches of water almost to a boil. Add a good slosh of white vinegar and a teaspoon or so of salt.

  • Take your egg IN ITS SHELL and carefully place it in the water. Leave it there for 20-30 seconds, then remove with a slotted spoon. Crack the now-slightly cooked egg into a little cup. You’ll notice that the white is a little bit white and creamy.

  • Turn down the stove so that the water is no longer really boiling. You want little tiny bubbles to be just reaching the surface. Now slowly lower your little cup with the egg in it into the water. Let a little bit of water into the cup, then slowly and gently tip the egg into the not-boiling water, pouring the last of the white over the yolk. Keep an eye on the water to ensure those little bubbles are just reaching the surface but not getting to the boiling point.

  • After about 3 minutes and 40 seconds (time varies depending on size, freshness, and preference), lift your perfect egg out of the water with a slotted spoon. Jiggle it around to let the water drip off, and if it’s still watery dab it with a clean towel.

Assembly

 

  • While your eggs are poaching, place one large latke on each plate. Shmear a good amount of chipotle crema over the latke, gently lay the perfect egg on top, sprinkle a bit of chopped scallions and Aleppo pepper over it all, and enjoy.

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