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    Home » Recipes » Breakfast Recipes

    Published: Nov 14, 2014 · Modified: Dec 2, 2020 by kseniaprints · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 8 Comments

    Breakfast potato latkes topped with egg, kale, tomatoes and tamari almonds, and the Friday link round-up

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    Potato latke topped with egg, kale, tomatoes and Tamari almonds
    Behold, the perfect way to start your day: crispy breakfast potato latkes topped with egg, kale, tomatoes and Tamari almonds. Whether you're serving this to house guests around Hanukkah, Thanksgiving, or just enjoying it on a lazy Sunday morning, this is an indulgent dish that actually comes together in under 30 minutes, and is a tad more virtuous than it seems (kale makes everything healthy, no?)

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    The inspiration for this dish came from a restaurant located in Montreal's Plateau neighbourhood, L'Gros Luxe. Known for delectable cheap dishes and great cocktails, on Sunday brunch this place becomes a hangout for girlfriends sharing mimosas and pushing strollers, alongside burly, flannel-clad bearded men grumbling into their Caesar's and amber beers. In short, it's a typical Montreal scene in which I usually feel horribly underdressed and yet strangely hip at the same time - so, exactly the sort of place where you'd expect to find breakfast potato latkes.

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    So when one Sunday, G and I uncharacteristically found ourselves OUT OF THE HOUSE and looking for a place to eat, one dish on the L'Gros Luxe immediately caught my attention. It combined eggs, kale, tomatoes and almonds, and I was intrigued. Though they weren't called breakfast potato latkes, that's exactly what they were! But I wasn't into the Asian-style marinade the dish came with, and so, I decided to experiment with a way to make this plate more Jew-y.

    Because that's just how I roll.

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    And so, a side of potatoes turned into crispy vegan breakfast potato latkes topped with egg that is great in its own right (and I imagine would work really, really well when made with sweet potatoes, or a mix of spuds). The egg was cooked sunny- side-up for G, scrambled for me, and the sauce was reduced to a drizzle of Sriracha - I felt like any more flavours would have actually detracted from the dish.

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    But the cherry on top of this creation, and the thing that actually enabled me to take these breakfast potato latkes to the next level, were NaturSource's [amazon text=Tamari Almonds&asin=B00MOI3FUI]. These smoky, salty nuts are a treat in their own right, and I've been gobbling on them for days, a handful at a time (too much tamari at once can be overwhelming). I'd like to serve them alongside smoked mozzarella, and they go beautifully with sweet potatoes (recipe coming up!). All in all, this is one snack I find myself going back to over and over.

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    So give these breakfast potato latkes topped with egg, kale, tomatoes and Tamari almonds a try this weekend. If you do, post it on Instagram, Facebook, or Twitter, and tag me (@immigrantstable) in it - I'd love to see your creations.

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    And now, onto the Friday links!

    • Some scary details about California's strawberry industry. Do you live in California, and do you have any knowledge of the local strawberry industry? Can you speak to this?
    • Australian entrepreneur Greg Savage, founder of Firebrand, wrote a fantastic tirade against people who are late. I agree with every word - though I often tend to be "on time" and not "Emily Post on time".
    • If you live in Montreal, and check out Sumac.
    • I love detailed guides on how to do simple things, like boil eggs. Especially if they come from Heston Blumenthal.
    • The new wave of the Internet is both terrifying and exhilarating. This makes me think to an interview with James Cameron (he of Titanic and Avatar, as well as Terminator) I just read in Fast Company, where he said that if you look around an airport waiting room nowadays, 90 per cent of the people will be glued to an electronic device... Which means the machines have already won, just not in a way the Terminator could have ever imagined. Scary indeed.
    • Reading [amazon text=this&asin=0061718955]. It's obviously not the same as the sensational [amazon text=Kitchen Confidential&asin=0747553556], but I'm enjoying it for other reasons.
    • Watching [amazon text=House&asin=B003R0MF3A]. Obsessively.
    • Recently watched [amazon text=this&asin=B00HDYVDFW], and it was... barely OK. But no more. Any actually good movies you guys would recommend lately?

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    Have a great weekend, and make breakfast potato latkes topped with egg, not war.

    Potato latke topped with egg, kale, tomatoes and Tamari almonds

    Disclaimer: This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

    Breakfast potato latkes topped with egg, kale, tomatoes and Tamari almonds

    Breakfast potato latke topped with egg, kale, tomatoes, and tamari almonds

    Behold, the perfect breakfast potato latke topped with egg, kale, tomatoes and Tamari almonds. Serve this for a Hanukkah brunch or a regular weekend. The latke can be made out of potatoes, sweet potatoes, or a mix of spuds.
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    Course: Breakfast
    Servings: 2
    Author: Ksenia Prints

    Ingredients

    • For latkes:
    • 2 potatoes or more, one per person
    • ½ teaspoon paprika
    • 2 tsps canola oil or melted temperature clarified butter
    • 1 teaspoon nutritional yeast
    • ¼ teaspoon of salt
    • For topping:
    • 2 eggs or more, one per person
    • 2-4 leaves of kale depending on the size
    • ½ cup grape tomatoes or one regular tomato (at this time of the year, use grape tomatoes)
    • ¼ cup Tamari almonds

    Instructions

    • Preheat a non-stick pan to medium heat.
    • Chop kale to thin strips. Chop Tamari almonds into bite-sized pieces, trying not to eat them all as you go along. Halve grape tomatoes (or cut regular tomato into wedges). Set each ingredient aside.
    • Grate potatoes, and squeeze out the water. Mix well with paprika, canola oil, nutritional yeast, and salt. Shape into two large, thin latkes.
    • Add one tablespoon of oil to pan, and add latkes to pan. Fry for 2-3 minutes on one side, until potatoes are golden-brown. Reduce heat slightly to medium-low, and turn latke over. Fry on the other side for 3-5 minutes. Remove, and let rest on paper towels.
    • Next, fry up the kale with a tad of water on medium heat until it wilts, stirring often, for about 5 minutes. Clear an area on the pan for the tomatoes, add them, and let them fry, face down, for another 3-5 minutes (If using wedges, turn wedge over again and let the other side fry for another 3 minutes). Remove from pan, and cover to keep warm.
    • Cook your eggs to your liking - sunny side up, scrambled, or poached will all work here.
    • Plate your dish: first the latke, then a bit of kale, then the egg, followed by more kale and tomatoes, and a sprinkle of salt. Top the dish with chopped Tamari almonds and a bit of hot sauce (I'm partial to Sriracha). Serve, and enjoy!
    « Quick-pickled fall vegetables, or how to punch up any salad {V, GF, Paleo}
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    Reader Interactions

    Comments

    1. Sarah says

      November 15, 2014 at 1:55 pm

      Looks amazing!

      Reply
      • kseniaprints says

        November 15, 2014 at 2:59 pm

        Thank you!

        Reply
    2. Emma says

      November 16, 2014 at 7:53 am

      LOVE me a latke... this may just happen for breakfast RIGHT NOW!

      Reply
      • kseniaprints says

        November 17, 2014 at 7:24 am

        Hope it did!

        Reply
    3. Katie @ Whole Nourishment says

      November 17, 2014 at 3:49 am

      Yummo! I'm trying to make more savory breakfasts and love this idea. Especially like that you also have to make two styles of eggs for you and G. I don't feel so alone anymore and will choose to not look at it as an extra step/chore anymore knowing others have to do the same. 😉

      Reply
      • kseniaprints says

        November 17, 2014 at 9:29 am

        Haha, that's too funny! We don't always make separate egg preparations, but this time it served my goals - the runny sunny-side-up looked better on camera than my scramble. But yes, you're definitely not alone in it. And I imagine it's only gonna get worse with kids.

        Reply
    4. Nancy | Ramsons & Bramble says

      November 20, 2014 at 2:26 pm

      This is the perfect breakfast!! ..."make latkes, not war" - yes!

      Reply
      • kseniaprints says

        November 21, 2014 at 7:48 pm

        Hahaha, thank you, Nancy!

        Reply

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    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

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