Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs

Name: Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon/15ml olive oil; 2 carrots, chopped; 2 celery ribs, chopped; 1 onion, chopped; 3 tablespoons/45ml ketchup; 1 tablespoon/15ml peppercorns; 12 large tomatoes, halved; 3 heads garlic, halved horizontally; 3 bunches fresh basil; 1 bunch fresh parsley; 2 cups/500ml cherry tomatoes; 1 tablespoon/15ml olive oil; 4 fresh thyme sprigs; Salt and freshly ground black pepper; 2 tablespoons/30ml olive oil; 2 zucchini, cut into very small dice; 1 shallot, finely chopped; Salt and freshly ground black pepper; 2 tablespoons/30ml butter; 1 bunch fresh chives, finely chopped; 1 bunch fresh parsley, chopped; 4 to 6 Yukon gold potatoes, cooked until tender but still firm; 1 onion, finely chopped; 1/2 cup/125ml finely chopped fresh chives; 2 eggs, beaten; 1 teaspoon/5ml cayenne; Salt and freshly ground black pepper; Canola or olive oil, for frying; Soft ricotta cheese; Fried eggs, sunny-side up

Recipe courtesy of Chuck Hughes

Watch how to make this recipe.

Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs

0 Reviews

Chuck Hughes' delicious potato latkes are golden and crispy on the outside and soft and tender on the inside. They're garnished with perfectly roasted tomatoes, zucchini, ricotta cheese and fried eggs.

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

1167

Total Fat

105

Saturated Fat

10

Carbohydrates

56

Dietary Fiber

11

Sugar

14

Protein

11

Cholesterol

48

Sodium

1645

Total: 2 hr 35 min
Prep: 35 min
Cook: 2 hr

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

1167

Total Fat

105

Saturated Fat

10

Carbohydrates

56

Dietary Fiber

11

Sugar

14

Protein

11

Cholesterol

48

Sodium

1645

Total: 2 hr 35 min
Prep: 35 min
Cook: 2 hr

Ingredients

Tomato Stock:

1 tablespoon/15ml olive oil

2 carrots, chopped

2 celery ribs, chopped

1 onion, chopped

3 tablespoons/45ml ketchup

1 tablespoon/15ml peppercorns

12 large tomatoes, halved

3 heads garlic, halved horizontally

3 bunches fresh basil

1 bunch fresh parsley

Roasted Tomatoes:

2 cups/500ml cherry tomatoes

1 tablespoon/15ml olive oil

4 fresh thyme sprigs

Salt and freshly ground black pepper

Zucchini:

2 tablespoons/30ml olive oil

2 zucchini, cut into very small dice

1 shallot, finely chopped

Salt and freshly ground black pepper

2 tablespoons/30ml butter

1 bunch fresh chives, finely chopped

1 bunch fresh parsley, chopped

Latkes:

4 to 6 Yukon gold potatoes, cooked until tender but still firm

1 onion, finely chopped

1/2 cup/125ml finely chopped fresh chives

2 eggs, beaten

1 teaspoon/5ml cayenne

Salt and freshly ground black pepper

Canola or olive oil, for frying

Serving:

Soft ricotta cheese

Fried eggs, sunny-side up

Directions

Watch how to make this recipe.

For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.

Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs

Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs

Tomato Stock:

Roasted Tomatoes:

Zucchini:

Latkes:

Serving:

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