Courtesy of Leighton Fontaine of Osborne Village.
Directions for: Beet and Potato Latkes
Ingredients
Latkes3 large beets, peeled
yellow onion, peeled
3 Adora or yellow flesh potatoes, washed
cup flour
2 medium eggs
2 - 3 cloves garlic, finely chopped
cup fresh dill
salt and pepper, to taste
Crme Fraiche2 cups full-fat sour cream
cup whipping cream
kosher salt
Assembly1 Tbsp white vinegar
1 clove garlic, finely chopped
2 cups spinach
2 Tbsp white wine
8 eggs
red pepper, finely chopped (1/4 cup)
fruit (optional)
canola oil, for frying
kosher salt, to taste
Directions
Latkes1. Shred beets and onion with a box grater into a small colander. Press juices out.
2. Shred potatoes into a bowl of water to prevent potatoes from oxidizing; strain potatoes.
3. In a large bowl, combine potatoes, beets, flour, eggs, salt, pepper, garlic and dill; reserve 1 tablespoon of dill for crme fraiche.
Crme Fraiche1. In a small bowl, stir together sour cream, whipping cream, and 1 tablespoon of dill; season with salt, to taste.
Assembly1. Heat 1 tablespoon of canola oil in each of two skillets over medium heat. Bring a large pot of water to boil; add a tablespoon of white vinegar to the pot once boiling.
2. Flatten latke mixture into 4- or 5-inch patties, no thicker than -inches. Place patties into large pan to fry until brown; flip and continue frying until brown on the second side.
3. Repeat with remaining latke mix.
4. Add and garlic and spinach to the second pan; stir and cook until wilted.
5. Add wine and salt to the pan and continue cooking for an additional 2 minutes.
6. While latkes fry and spinach cooks, crack eggs into the boiling water to poach for 2-3 minutes; remove eggs with a slotted spoon and set aside.
7. Serve two latkes to each plate, topping each with sauted spinach and a poached egg.
8. Add a dollop of the reserved crme fraiche to each egg and garnish with red peppers and a side of fruit.
See more: Brunch, Eggs/Dairy, Lunch, Potatoes, Vegetables, Vegetarian