One giant sweet potato latke – what dreams are made of!
I can’t believe the Taproot Farm Winter CSA Season has officially kicked off! That means all the warm, savory, and filling dishes are coming your way in upcoming weeks. I can’t think of a better way to kick off this new (chillier) season than with a large sweet potato latke, topped with wasabi sour cream (if you so desire) and a poached egg. Admittedly, I am not a “super sweet” breakfast person (I will take a breakfast burrito over pancakes *almost every day). Sweet potatoes fried in oil are 100% up my alley. This dish is easy to make (and can be multiplied or cooked for one), and is a great way to use some of the sweet potatoes storing up in your home. I hope you all enjoy this easy and delicious recipe as much as I have – happy frying!
Makes 1 Serving (*Easy to multiply)
Recipe by © Alysha Melnyk 2019
Oil Splatter Screen
Pottery by Jeremy Ogusky
1 Cup Sweet Potato, Shredded (*Using grater)
1/3 Cup Sweet Onion, Diced into Small Pieces
1 Large Egg
1/4 Cup Pure Vegetable Oil (*Or frying oil of choice)
Optional for Topping: Wasabi Sour Cream (mix 1 tablespoon sour cream with 1 teaspoon wasabi paste; add a splash of milk to help smooth the mixture); poached egg (see instructions on this blog post of mine to make a perfect poached egg); fresh parsley, salt, and black pepper.
- Combine your shredded sweet potato, diced onion and large egg in a mixing bowl. Mix to thoroughly combine.
- Next, pour the vegetable oil into your frying pan. Gently take small spoons full of your sweet potato/onion/egg mixture and place onto the frying pan. The goal is to flatten/press together these clumps to form one jumbo latke (see below).
- Next, place the oil splatter screen on top of your frying pan and turn your heat on to medium.
- Listen for the oil sizzling and for the edges to brown (mine took about 6 to 7 minutes to brown on the bottom).
- Once the bottom is browned, gently take your spatula and slide it all around all sides of the sweet potato latke to ensure no sticking.
- Then, gently flip your latke and allow the other side to brown (this will take slightly less time since the oil is already heated – about 3 to 4 minutes).
- While the sweet potato latke is finishing cooking, if you want a poached egg and/or wasabi sour cream, now is a great time to prepare those.
- Once your sweet potato latke is browned on both sides, I recommend lining a plate with paper towel to absorb any residual oil and placing the latke on there (with another towel pressed gently on top).
- Serve latke warm with toppings of choice.
- Enjoy! 🙂
2 Comments Add yours