Potato Latkes...for brunch!
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Potato Latkes, not just a side dish for dinner, these crispy potato patties can make a great addition to your weekend brunch. Especially when served with quick and easy spicy tomato compote.
We love making these crispy little potato pancakes for dinner with roast chicken and gravy. Or, served with a little sour cream and chives with a great glazed ham but they also make a fantastic addition to a weekend brunch.
You can add minced garlic, green onion, chives or minced jalapeno peppers to the mix for even more flavourful varieties.
Here I've served them with sausages and fried eggs and some quick-cooked spicy tomato compote, a favorite condiment on our brunch table every single weekend.
Now there's a brunch that'll definitely hold you over until dinner.
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
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Potato Latkes...for brunch!
Not just a side dish for dinner, potato latkes can make a great addition to your weekend brunch, especially when served with quick and easy spicy tomato compote.
Ingredients
For the latkes
- 4 cups grated potato
- Salt and pepper to season
- 1 beaten egg
- 3 tablespoons flour
For the Spicy Tomato Compote
- 4 cloves minced garlic
- 6 tablespoon olive oil
- 8 large ripe tomatoes diced
- 2 tablespoon brown sugar
- 6 tablespoon balsamic vinegar
- 1 teaspoon crushed chili sauce, or ¼ to ½ teaspoon chili flakes
- salt and pepper to season
Instructions
To prepare the latkes
- Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.
- Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat. Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side,
- Drain on paper towels.
To prepare the Spicy Tomato Compote
- In a large saute pan, saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
- Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency.
- Add the balsamic vinegar in the final minute or two of cooking before serving.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
8Serving Size
8 latkesAmount Per Serving Calories 217Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 23mgSodium 114mgCarbohydrates 32gFiber 4gSugar 10gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I always finely grate (the finest grate on the grater so the onion resembles mush) into the potatoes before I wring out the liquid.
Hi Theresa.. you mention onion but I'm not seeing it in the ingredient list. ?? Am I missing something here?
Thanks Barry for all of your great recipes, the beautiful photography and your comments. You are an inspiration.