Beet and Potato Latkes with Dill Crème Fraîche

  • prep time25 min
  • total time 55 min
  • serves 8

Beets give these latkes a beautiful colour. Serve with poached eggs and spinach.

34 Ratings
Directions for: Beet and Potato Latkes with Dill Crème Fraîche

Ingredients

Latkes

3 large beets, peeled

½ yellow onion

3 Adora or yellow-flesh potatoes

½ cup all-purpose flour

2 eggs

¼ cup fresh dill, chopped

2 - 3 cloves garlic, minced

Pinch of salt and freshly ground pepper

Canola oil

Crème Fraîche

2 cups full-fat sour cream

1 Tbsp fresh dill, chopped

½ cup whipping (35%) cream

Pinch Kosher salt

Eggs and Spinach

Splash of white vinegar

8 eggs

Canola oil

1 clove garlic, minced

2 cup lightly packed spinach leaves

Splash dry white wine

Pinch Kosher salt

To Serve

¼ cup red bell pepper, finely diced

Fresh fruit, as desired

Directions

Latkes

1. Latkes: Using a box grater, shred beets and onions into a small colander set inside a bowl. Using the back of a spoon, press juices out (discard juices).

2. Using the same box grater, shred potatoes and transfer to a bowl of cool water as you work to prevent oxidization. Drain well.

3. In a large bowl, combine shredded beets and onions, shredded potatoes, flour, eggs, dill, garlic, and salt and pepper to taste.

4. Preheat a large skillet over medium-high heat. Add a splash of oil.

5. Drop palm-sized handfuls of the latke mixture into the hot pan and, using a spatula, flatten (patties should be 4 to 5 inches in diameter and no thicker than a 1/4 inch). Cook until browned, about 4 to 5 minutes per side.

Crème Fraîche

1. Crème Fraîche :In a small bowl, combine all of the ingredients. Cover and refrigerate until ready to use.

Eggs and Spinach

1. Eggs and Spinach: Fill a pot of with water, add a splash of vinegar, and bring to a boil. Reduce heat to medium and poach a few eggs at a time (5 minutes to retain soft and runny yolks, or longer, to taste). Transfer poached eggs to a plate lined in paper towel and set aside until ready to serve.

2. Meanwhile, in a skillet over medium, heat a splash of oil. Sauté garlic for 2 minutes, until fragrant. Add spinach and cook until just wilted, about 1 minute. Add wine and salt and cook, stirring occasionally, for 2 to 3 minutes (be careful not to overcook spinach; it should be bright green). Remove from heat.

To Serve

1. To Serve: Divide latke patties among servings plates. Top with a mound of spinach, and then a poached egg. Dollop each egg with crème fraîche and garnish with red peppers. Serve with fresh fruit alongside.

Tips and Substitutions

Adora potatoes are thin, yellow-skinned potatoes with creamy-coloured flesh grown in Winkler, Manitoba. They are a versatile potato, perfect for frying, baking, boiling—and using in this recipe.

Source and Credits

Recipe courtesy of Osborne Village Cafe, Winnipeg Cooks © 2015 Figure 1 Publishing Inc.

See more: Breakfast, Eggs/Dairy, Great Canadian Cookbook, Potatoes, Vegetables, Vegetarian


http://www.foodnetwork.ca/recipe/beet-and-potato-latkes-with-dill-creme-fraiche/18066/

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