The Latke Bec Recipe

Prepare potatoes and onion

Place grated potatoes and grated onion into a clean kitchen towel or cheesecloth. Squeeze tightly over the sink to remove as much moisture as possible — at least 2–3 minutes until mostly dry. Transfer drained potato-onion mixture to a medium bowl.

Mix batter

Add the egg, flour, 3/4 tsp kosher salt, and 1/4 tsp black pepper to the potato-onion bowl. Stir thoroughly until evenly combined. The mixture should hold together when pressed; if very loose, add up to 1 more tablespoon of flour.

Fry latke

Heat a large skillet over medium-high and add 1/4 cup of the vegetable oil. When oil shimmers but not smoking, spoon about 1/3 to 1/2 cup of the potato mixture into the pan and flatten into a 4–5 inch round about 1/2" thick. Fry 3–4 minutes per side until deep golden brown and crisp. Work in batches, adding more oil as needed, and transfer cooked latkes to a paper towel–lined plate. Keep warm in a low oven (200°F / 95°C) if making multiple.

Cook bacon

In a separate skillet, lay bacon slices in a cold pan and turn heat to medium. Cook, flipping occasionally, until crisped to your preference (about 8–10 minutes). Transfer to paper towels to drain. Reserve 1 tablespoon of bacon fat in the pan for extra flavor, discarding excess if there is more than 1 tbs.

Poach or fry eggs (preferred: fried over-easy)

For fried eggs: in the pan with reserved bacon fat (or add 1 tbs butter if none reserved), heat over medium. Crack eggs into the pan, season with a pinch of salt and 1/8 tsp black pepper. For sunny-side-up or over-easy: cook until whites are set, 2–3 minutes for sunny-side; for over-easy flip gently and cook 15–30 seconds more for runny yolk. Remove eggs with a spatula and keep warm.

Assemble BEC

Place one warm latke on each plate (or stack two for a taller sandwich). Sprinkle half of the 1/4 cup grated cheddar onto the latke so it begins to melt from the latke's residual heat. Top with 1–2 slices of Applewood smoked bacon (break to fit), then place a cooked egg atop the bacon. Sprinkle remaining cheddar over the egg and latke; the warmth will melt it slightly.

Garnish and serve

Finish with a scattering of sliced chives and a small drizzle or dot of hot sauce or ketchup if desired. Serve immediately while latke is crisp and egg yolk is warm and runny. Enjoy with extra napkins.