The Latke Bec Recipe
Two eggs, Applewood smoked bacon, cheddar and a breakfast potato latke.
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Ingredients
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Latke
Bacon & Cheese
Eggs & Finishing
Method
Latke
- 1
Prepare potatoes
Peel the russet potatoes and grate them on the large holes of a box grater (or in a food processor). Grate the half onion as well. Place grated potatoes and onion into a large bowl of cold water and swish to remove excess starch for 1 minute.
- 2
Dry and combine
Drain the potato-onion mixture through a fine mesh sieve or cheesecloth. Wring out as much liquid as possible (at least 1–2 minutes) until mostly dry. Transfer to a clean bowl, add the flour, 1 beaten egg, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Mix thoroughly to combine—mixture should hold together when squeezed; if too wet add 1 tbs flour.
- 3
Fry latke
Heat a large skillet over medium-high and add 1/4 cup vegetable oil. When oil is shimmering (just below smoking), scoop 1/2 cup portions of the potato mixture into the pan, flattening to 1/2" thickness to form two large latkes (or 3 smaller). Fry until golden brown and crisp, about 3–4 minutes per side. Add more oil as needed between batches. Transfer cooked latkes to a paper towel–lined tray and keep warm in a 200°F (95°C) oven while finishing other components.
Bacon & Cheese
- 4
Cook bacon
In a separate skillet over medium heat, lay the 4 bacon slices in a single layer. Cook until crisp, about 6–8 minutes, turning occasionally for even browning. Transfer to paper towels to drain and keep warm.
- 5
Melt cheese
When the latkes are nearly finished, lay 1 slice sharp cheddar on each latke and place briefly in the warm oven (or cover the skillet for 30 seconds) so the cheese softens and begins to melt.
Eggs & Assembly
- 6
Fry eggs
In a small nonstick skillet, melt 1 tablespoon unsalted butter over medium-low. Crack 2 eggs into the pan and season with 1/4 tsp coarse sea salt and 1/8 tsp black pepper. For sunny-side-up: cook gently until whites are set but yolks still runny, about 3–4 minutes; for over-easy: cook 2–3 minutes, flip gently, cook 15–30 seconds more. Keep eggs warm.
- 7
Assemble Latke BEC
Place one cheddar-topped latke on each plate. Break the applewood bacon slices into halves and stack over the cheese. Gently place a fried egg on top of the bacon. Sprinkle minced chives over the eggs and add a light pinch of additional sea salt and freshly ground black pepper to finish.
- 8
Serve
Serve immediately while latke is crisp and yolk is runny so diners can break the yolk and enjoy the melted cheddar, bacon, and potato together.