Breakfast Potato Latkes


Behold, the perfect breakfast potato latke topped with egg, kale, tomatoes and Tamari almonds. Serve this for a Hanukkah brunch or a regular weekend.

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  – ¼ cup Tamari almonds

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 tbp of oil to pan, and add latkes. Fry for 2-3 min 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 min. 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

Serve, and enjoy!