Name: Latkes with Eggs and Greens
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 1 pound (453 grams) russet potatoes; 1 medium yellow onion (150 grams), halved; 1/2 teaspoon kosher salt; 1 tablespoon freshly squeezed lemon juice; 1/4 cup (30 grams) all-purpose flour; 1 large egg, beaten; Freshly ground black pepper; Neutral oil, for frying; Flaky salt; 3 large eggs, at room temperature; Flaky salt and freshly ground black pepper; 2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; 3 tablespoons extra-virgin olive oil; 1 small shallot (45 grams), very thinly sliced; 3 heads frisée (95 grams), torn into bite-size pieces (or spring mixed greens if you can’t find frisée); Flaky salt and freshly ground black pepper

Directions

For the latkes: Grate the potato and onion on the coarse holes of a box grater. Transfer to a bowl, season with the kosher salt and toss well. Pour the potato and onion mixture into a cheesecloth-lined colander and set aside to drain of excess moisture for 30 minutes. While the mixture drains, make the eggs.
For the eggs: Bring a small saucepan of water to a boil (with enough water to completely cover the eggs once added). Add the eggs and cook for 6 minutes. Remove to a bowl of ice water to cool completely. Peel immediately and set aside.
For the salad: In a large bowl, whisk together the vinegar and mustard. Whisk in the olive oil to make a smooth, thick dressing. Stir in the shallot. Add the greens on top (but don’t toss yet) and set aside while you cook the latkes.
Wrap the potato and onion mixture in the cheesecloth and wring out excess water. Put in a large bowl and toss with the lemon juice. Add the flour and beaten egg and season with black pepper. Toss well to combine. Form into six 3- to 3 1/2-inch patties.
In a large skillet over medium-high heat, add 1/4 inch of neutral oil. When the oil is ready (a shred of potato will sizzle but not burn on contact when the oil is at the right temperature), slide in the latkes and cook, in batches if needed, until golden brown, crisp and cooked through, 2 to 3 minutes per side. Remove to a cooling rack set over a baking sheet. Season with flaky salt.
When you are ready to serve, cut the eggs in half and season with flaky salt and freshly ground black pepper. Toss the salad and season with flaky salt and freshly ground black pepper. Put each latke on a plate. Top with some salad and half of an egg. This dish is best eaten as soon as it’s made.

Latkes with Eggs and Greens

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