Latke-smash Hash* Recipe

Prep potatoes

Wash, peel, and coarsely grate the russet potatoes. Transfer grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible into a bowl. Let the liquid settle for 1–2 minutes and pour off any starchy liquid, leaving a few tablespoons of starch if desired — reserve separately.

Combine batter

In a large bowl combine the dried grated potato, grated onion (about 1 cup), 2 eggs, 1/2 cup flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix until evenly combined. If mixture seems very loose, add 1–2 tablespoons more flour. The mixture should hold together when scooped.

Fry latkes

Heat a heavy skillet over medium-high heat and add enough vegetable oil to come about 1/8-inch up the sides (about 1 cup). When oil shimmers, drop 1/3-cup portions of the potato mixture into the pan, flattening slightly with a spatula into 3–4-inch rounds. Fry until deep golden and crisp, about 3–4 minutes per side. Transfer to a wire rack or paper towel-lined tray to drain and keep warm. Repeat until all batter is used. You should have 6–8 medium latkes.

Caramelize onion

While latkes fry, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a separate skillet over medium-low heat. Add 1 thinly sliced yellow onion and a pinch of salt. Cook slowly, stirring occasionally, until the onion is deep golden and caramelized, about 18–25 minutes. Stir in 1 teaspoon brown sugar and 1 teaspoon sherry or red wine vinegar in the final 2 minutes to deglaze and balance sweetness.

Warm roasted peppers

If using jarred roasted red peppers, drain and slice into strips. Lightly warm the peppers in the caramelized onion pan for 1–2 minutes to combine flavors. If roasting your own, roast under broiler or on a flame until charred, steam in a covered bowl, peel, seed, and slice before warming.

Prepare meats

Heat a clean skillet over medium-high heat and add 1 tablespoon unsalted butter. Add the chopped or thinly sliced corned beef (200 g) and pastrami (150 g) and toss briefly just to warm and render a little fat, about 2–3 minutes. Season very lightly with black pepper if desired — these meats are typically salty.

Smash with latkes

Place 1 or 2 warm latkes on each serving plate. Top each latke with a portion of the warmed corned beef and pastrami, using a spatula to press/smash the meat gently into the latke so it adheres and crisps at contact points. Spoon some caramelized onion and roasted pepper over the meat. Repeat to build a stack of 2–3 latkes per serving if desired.

Cook sunny-side eggs

In a nonstick skillet, melt 1 teaspoon butter over low-medium heat. Crack 2 large eggs into the pan and cook until whites are set but yolks remain runny, about 2–3 minutes. For slightly set yolks, cover the pan for 20–30 seconds. Season eggs with salt and pepper to taste.

Toast bread

While eggs cook, toast 2 slices of sourdough or rye until golden. Spread 1 tablespoon unsalted butter over the hot toast and keep warm.

Assemble

Top each latke-meat stack with a sunny-side egg. Spoon any remaining caramelized onions and roasted peppers around the plate. Place toast on the side.

Finish each plate with a sprinkle of thinly sliced chives and a few drops of hot sauce if desired. Serve immediately so latkes remain crisp and egg yolks are runny for dipping. Adjust seasoning to taste.