Latkes for breakfast are one of life’s great joys. With these, you get all the same satisfying flavors that you can get at your local bagel shop, but with the added bonus of fried potato. Here, crispy traditional latkes get a boost of flavor with the addition of everything bagel seasoning and fresh garlic, and then are topped with herbaceous lemony cream cheese topping, and a luxurious piece of salmon. These are rich, delicious, and festive. These can be served as a celebratory to start the day, as a passed h’ors doeuvres at a gathering, or even as the main entrée of a Hanukkah meal. Latkes and lox will always be a match made in heaven.
For the latkes:
- 3 lbs russet potatoes
- 1 small onion, white or yellow
- 3 large eggs
- 3 cloves garlic, minced fine
- ¾ cup potato starch or all-purpose flour
- 2 Tbsp everything bagel seasoning
- 2 tsp kosher salt (1 tsp if your everything Bbagel seasoning includes salt)
For the toppings:
- 6 oz cream cheese, at room temperature
- 2 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh chives or scallion
- 1 Tbsp lemon juice
- Thinly sliced smoked salmon (about 4-6 oz)
- Everything bagel season, as needed for garnish
- Peel your potatoes, and keep them in a large bowl of cold water until ready to shred them. Peel the onion and cut it in half.
- Using the medium-sized whole on a box grater, or the grating attachment on a food processor, shred the onions and potatoes.
- Squeeze out excess moisture from the potatoes using a clean kitchen towel, cheesecloth, or paper towels. Add the strained potatoes and onions back to the large bowl.
- Add the eggs, garlic, potato starch, everything bagel seasoning, and salt to the large bowl. Mix until well combined.
- To fry the latkes, fill a large skillet with a ¼” depth of oil. Prepare a sheet pan with a rack or paper towels on top. Heat the oil on medium-high, until a drop of latke mixture sizzles when added. Add about a ¼ cup of latke mixture to the hot oil, press lightly down to form an evenly-thick circular shape. Fry on each side until golden brown, about 2-3 minutes per side. You may have to lower and raise the heat as needed to keep the oil from getting too hot or cold. Once golden brown on both sides, transfer to your lined baking sheet and sprinkle with a little extra salt.
- To make the cream cheese topping: combine the cream cheese, dill, chives, and lemon juice in a small bowl.
- To assemble: top each latke with the cream cheese toping, a small piece of smoked salmon, and a sprinkle of everything bagel seasoning.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Holidays