Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 293 | Total Fat: 16 g | Saturated Fat: 4 g | Carbohydrates: 27 g | Dietary Fiber: 2 g | Sugar: 1 g | Protein: 12 g | Cholesterol: 152 mg | Sodium: 413 mg
Total: 2 hr 30 min (includes resting time)
Active: 30 min

Imagine crispy, golden latkes that capture the joy of Hanukkahand beyond! These fried potato pancakes are a Passover-friendly delight too, with no bread or leavening needed. This oversized version is perfect for breakfast, crowned with silky smoked salmon and runny eggs for an irresistible, indulgent bite that'll have everyone rushing to the table.

Latke:

1 pound (2 small-medium) russet potatoes, scrubbed with the skin on
1/2 medium yellow onion (or a really small one)
Kosher salt and black pepper
1 tablespoon lemon juice (from about 1/4 lemon)
3/4 teaspoon lemon zest (from about 1/4 lemon)
2 large eggs
1/2 cup (60g) matzo meal or 3/4 cup panko
2 tablespoons fresh dill, lightly chopped
1/4 cup olive oil or vegetable oil

Topping:

1/4 cup creme fraiche or whole-milk yogurt
4 ounces sliced smoked salmon
3 eggs fried sunny-side up or over-easy or medium-boiled
Hot sauce
1/4 cup (20g) chopped scallion greens (3 to 4 scallions); save the white parts for fried rice
2 tablespoons fresh dill, lightly chopped
Kosher salt and black pepper

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For the latke: Lay a clean dish towel (or cheesecloth) over a colander. Grate the potatoes and onion using a food processor or a box grater, then place them into the towel-lined colander. Sprinkle with 1/2 teaspoon salt, mix gently, and let drain in the sink for 20 to 30 minutes.
Squeeze out as much liquid as you can from the potato-onion mixture. Transfer to a medium bowl and add 1/2 teaspoon salt, lemon juice, lemon zest, eggs, matzo meal, and 2 to 3 turns of black pepper. Mix until a thick paste forms. Gently fold in the dill. Cover with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
Place a 10-inch cast-iron skillet over medium heat and let it warm for 5 minutes. Preheat the oven to 350 degrees F. Add 4 tablespoons of oil and swirl to coat the pan. Test the oil by dropping a small piece of the potato mixture in; if it sizzles lightly, the oil is ready.
Form the potato mixture into a ball and place it in the center of the skillet. Use a spatula to gently press it down so it spreads evenly across the bottom. Cook on medium heat for 5 minutes. Transfer the skillet to the oven and bake for 10 minutes. At this point, the latke should be firm enough to flip. Move the skillet back to the stove, place a plate over the top, and carefully invert to flip the latke. Slide it back into the pan and bake for another 10 minutes.
For the topping: To assemble, set the latke on a plate. Spread some creme fraiche over the top, then arrange the smoked salmon slices in an even layer. Add the eggs, a splash of hot sauce, a few more spoonfuls of creme fraiche, the dill, chopped scallions, a few turns of black pepper, and a pinch of salt. Cut into wedges and serve.