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Potato Latkes with Hot-Smoked Salmon

Although traditionally served for Hanukkah, potato latkes are delicious any time of year. Here, we pair them with hot-smoked salmon and poached eggs¿perfect for a special-occasion brunch. Before cooking the batter, be sure to drain off as much liquid as possible so the latkes will be crispy on the outside when fried.


  • 2 lb. russet potatoes, peeled
  • 1 large yellow onion, peeled, ends trimmed,
     halved lengthwise and root removed
  • 2 eggs, lightly beaten
  • Salt and freshly ground pepper, to taste
  • Olive oil for frying
  • Poached eggs for serving (see related recipe at
  • Hot-smoked salmon for serving (see related
     recipe at left)


Preheat an oven to 250°F. Line a baking sheet with paper towels.

Using the julienne attachment for a mandoline, slice the potatoes and onion on the thinnest possible setting (paper-thin).

In a large bowl, beat the eggs with salt and pepper. Add the potatoes and onion and toss to thoroughly combine. Transfer the mixture to a colander set inside a larger bowl to drain off the excess liquid.

In a large fry pan over medium heat, warm 1/2 inch of olive oil. Working in batches, drop the batter (about 1¿3 cup for each latke) into the oil, pressing down on the mixture with the back of a spatula. Cook until the latkes are golden brown and crispy, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.

Serve as soon as the last batch is cooked; latkes stay crisp only a few minutes. Transfer the latkes to individual plates. Top each latke with a poached egg and accompany with hot-smoked salmon. Makes about 12 latkes.
Williams-Sonoma Kitchen.