Ingredients
For the latkes:
4 large russet potatoes, peeled
1 small yellow onion, peeled
2 tsp salt
1 tsp Hawaij spice
Canola oil, for frying
For the eggs avocado toppings:
3 eggs
2 avocados, halved and thinly sliced
1 tbsp sour cream
1 tsp butter
Hot sauce
Salt and pepper, to taste
For the lox toppings:
2 - 3 tbsp labaneh
6 slices of lox or smoked salmon,
Fresh dill, for garnish
For the steak toppings:
1 New York strip steak, seared and thinly sliced
1 tbsp mayo
1 tbsp whole grain mustard
Microgreens, for garnish
Directions
Step 1
Grate the potatoes into a cheesecloth-lined bowl and squeeze out the liquid, letting it collect in the bowl. Transfer the squeezed potatoes to a separate bowl.
4 large russet potatoes, peeled
Step 2
Let the liquid sit undisturbed for 10 minutes to allow the potato starch to settle at the bottom of the bowl.
Step 3
Grate the onion directly over the potatoes, squeezing out its liquid before adding.
1 small yellow onion, peeled
Step 4
Slowly drain the liquid from the potato bowl, reserving the starch at the bottom, and add the starch to the potato-onion mixture. This starch will help make the latkes crispy.
Step 5
Mix the potato mixture with hawaij and salt until well combined.
1 tsp Hawaij spice
2 tsp salt
Step 6
Heat 1 inch (2½ cm) of oil in a deep sauté pan over medium-high heat. Test the oil by dropping in a shred of potato; it should sizzle immediately.
Canola oil, for frying
Step 7
Shape the mixture into ping-pong-sized balls (about 2 tablespoons each).Working in batches, place the balls in the oil and flatten them gently with a metal spatula.
Step 8
Fry for about 2-3 minutes per side, until golden brown. Transfer latkes to a wire rack over a baking sheet to drain excess oil.
Step 9
Repeat with the remaining mixture and let latkes cool to room temperature before topping.
Step 10
For the egg-avocado topping- Crack the eggs into a cold, non-stick saucepan. Add butter. Place over medium heat and stir continuously with a spatula. As the eggs thicken, alternate the pan on and off the heat every 30 seconds, stirring constantly, for about 3 minutes until creamy. Season with salt and pepper. Stir in sour cream.
3 eggs
1 tsp butter
1 tbsp sour cream
Salt and pepper, to taste
Step 11
Serve a tbsp of scrambled egg on a latke, top with thinly sliced avocado, add hot sauce and finish with a drizzle of extra virgin olive oil.
2 avocados, halved and thinly sliced
Hot sauce
Step 12
For the steak topping- Mix mayo and mustard to create the sauce and spread it on the latke. Place 3-4 thin slices of seared New York strip steak on top. Garnish with microgreens and finish with a drizzle of extra virgin olive oil.
1 New York strip steak, seared and thinly sliced
1 tbsp mayo
1 tbsp whole grain mustard
Microgreens, for garnish
Step 13
For the lox topping: Spread a layer of labaneh over the latke. Arrange 1-2 slices of lox or smoked salmon on top. Garnish with fresh dill, and finish with a drizzle of extra virgin olive oil.
2 - 3 tbsp labaneh
6 slices of lox or smoked salmon,
Fresh dill, for garnish
Step 14
Serve all latkes to your guests!
Step 15
YASSS!
