Giant Shareable Latke
I love latkes so much, but sometimes it can get a bit tedious to stand over the stove frying up a bunch of individual potato pancakes. This Giant Shareable Latke has all the flavors (and crunch) from the classic smaller version but it eliminates that tedious work. Chuck the mixture into a large pan and cook into one giant latke. Slice and serve with your favorite bagel toppings. I like an herby crème fraîche (or sour cream would work too), along with some scallions, fresh dill, capers and smoked salmon. If you want to keep things vegetarian, just omit the salmon. Alternatively, if you want to go super fancy, you can top with salmon roe instead. The options are limitless!
Don’t let your next breakfast or brunch go by without making this giant shareable latke. It’ll honestly become a favorite. It’s also not just for brunch or breakfast, it would make a fantastic side dish as well. Simply serve with a dollop of sour cream and/or applesauce. Let me know what you think below, and as always thank you for reading and following along!
Giant Shareable Latke
Equipment
- Box grater
- Mixing bowl
- Fine mesh strainer
- Cast iron skillet
Ingredients
- 4 medium Russet potatoes rinsed and peeled
- 1 small onion grated
- 1/3 cup matzo meal (or plain bread crumbs)
- 2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 teaspoon caraway seeds
- 1/4 cup chopped chives
- 4 tablespoons olive oil
- 200 grams smoked salmon for topping (optional)
- 2 scallions thinly sliced for topping
- 1 tablespoon capers for topping
- 1 tablespoon fresh dill for topping
- Lemon wedges for serving
Herby Crème Fraîche:
- 3/4 cup crème fraîche or sour cream
- 2 tablespoons chopped chives
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon zest
Instructions
- Using the large holes on a box grater, shred the potatoes and place in cold water. Allow to sit for 15 minutes. Drain and rinse. Place the shredded potatoes onto a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a large bowl along with the grated onion, matzo meal, salt, pepper, egg, caraway, and chives. Stir until evenly combined.
- Set a 9 or 10-inch cast iron or nonstick skillet over medium heat. Drizzle in 2 tablespoons oil and allow to get hot. Transfer the potato mixture to the hot skillet and press out to an even layer, pressing slightly. Cook for 4 to 6 minutes and then carefully invert onto a plate. Return the skillet to the heat and drizzle in the remaining 2 tablespoons oil. Slide the potato pancake bake until the skillet and cook the second side for another 4 to 6 minutes.
- To make the herby crème fraîche, in a small bowl, combine the crème fraîche, chives, dill and lemon zest until smooth. Set aside until ready to serve.
- Turn the latke out onto a serving plate or platter. Top with spoonfuls of the crème fraîche, salmon (if using), scallions, capers, and dill. Slice and serve with additional crème fraîche on the side along with lemon wedges. Enjoy!
