Name: Latkes with Eggs and Greens
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 2 1/2 pounds russet potatoes; 2 onions; 4 cloves garlic; Kosher salt; 4 large eggs; 2 tablespoons fresh lemon juice; Freshly ground black pepper; 2/3 cup panko, plus more if needed; 4 scallions, chopped; Vegetable oil, for frying; Flaky salt, for sprinkling (optional); 3 large eggs; 2 tablespoons white wine vinegar; 2 teaspoons mustard; 3 tablespoons extra-virgin olive oil; 1 small shallot, thinly sliced; 2 heads frisee, torn

Directions

Make the latkes: Using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded vegetables to the cheesecloth and sprinkle with 2 teaspoons kosher salt. Let drain 30 to 45 minutes. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
In a large bowl, mix together the eggs, lemon juice, a few grinds of pepper and the panko. Mix in the potato mixture; stir in more panko, 1 tablespoon at a time, if the mixture seems too wet. Stir in the scallions.
In a large cast-iron skillet, heat 1/4 inch of vegetable oil over medium-high heat until shimmering (it’s ready when a strand of potato added to the oil immediately starts to sizzle). Using an ice cream scoop, add blobs of the mixture to the hot oil, spacing them out so as not to crowd the pan. Press down lightly with a spatula to make 1/2-inch-thick patties. Fry until golden brown, a few minutes per side.
Transfer the latkes to a rack or paper towel–lined baking sheet; sprinkle with kosher salt or flaky salt. Repeat with the remaining mixture, adding more oil to the pan as needed.
Make the eggs: Bring a saucepan of water to a boil and prepare an iced water bath. Add the eggs to the boiling water and cook 6 minutes; drain, then cool in the prepared iced water bath. Peel and halve the eggs; set aside.
Make the greens: Whisk together the vinegar and mustard in a large bowl; whisk in the olive oil until smooth. Add the shallot and frisee, then toss. Divide the latkes among 6 plates, then top with the greens and eggs; season with flaky salt and pepper.

Photograph by David Malosh

Latkes with Eggs and Greens

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