Green Onion Latkes with Poached Eggs and Hollandaise
Serves: Makes 4-6
  • 2 cups shredded russet potatoes (about 4 small or2 large)
  • ¼ large onion, shredded
  • 1 egg white
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon salt
  • 3 green onions, chopped, plus more for garnish
  • 1 tablespoon + 1 teaspoon flour
  • Pepper to taste
  • 6 poached eggs
  • 1 cup hollandaise
  1. Shred potatoes on the large grates of a handheld grater. Transfer to a large bowl of cold water until ready to use.
  2. Place egg white in the bottom of a very dry bowl; whisk egg white until soft peaks form.
  3. Remove potatoes from water and squeeze out all excess water, then place potatoes on a dry kitchen towel and press out any remaining water.
  4. Grate onion into potatoes and carefully add to egg white. Add Dijon, salt, green onion, flour, and a little pepper. Carefully fold in with a spatula until all ingredients are combined.
  5. Heat one tablespoon of olive oil and one tablespoon of butter in a large non-stick skillet of a medium-high heat. Using a ⅓ measuring cup, form into thin latkes. They should make about five or six, but if you want them bigger use a ½ cup. Place latkes into the hot pan and cook until brown on both sides and cooked through. About three to four minutes per side, depending on your stove. If need need, cook latkes in batches, using a tablespoon of olive and butter each time.
  6. Place one poached egg on each latke then top with a little hollandaise sauce, and sprinkle with chopped green onion.
Recipe by Cooking for Keeps at