How To Make Latke Breakfast Hash


On the small chance you have any latkes left over from your Hanukkah celebration, this eggy, savory breakfast is a terrific way to use them up. Pastry chef Caroline Schiff, who loves to fry up latkes the way her great-grandmother did, likes to use a dash of pimentón, Spanish smoked paprika, to give extra depth to the dish.



🛡 3 tablespoons extra-virgin olive oil


🛡 1 small yellow onion, diced


🛡 4 to 6 leftover latkes, broken into 1-inch pieces


🛡 ½ green or red bell pepper, seeded and thinly sliced


🛡 1 jalapeño, thinly sliced


🛡 Pinch of kosher salt


🛡 Freshly ground black pepper, to taste


🛡 ¼ -½ teaspoon paprika, preferably pimentón (Spanish smoked paprika)


🛡 4 large eggs


🛡 ¼ cup grated cheddar or pepper jack cheese (1 ounce)


🛡 Chopped fresh herbs such as parsley, chives, and/or dill (optional; for serving)


Directions Instructions Checklist


Step 1

Heat the oil in a large skillet over medium-high until shimmering, then add onion and cook, stirring frequently, until lightly browned, about 3 minutes.


Step 2

Add the bell pepper and jalapeño and cook, stirring frequently, until soft, about 3 minutes. Season with salt, pepper, and paprika.


Step 3

Gently stir in the latkes, spreading them out into an even layer. Let the latke mixture cook, undisturbed, until the latkes have re-crisped, about 3 minutes. Gently stir the mixture, then clear four little wells in the mixture, and crack in the eggs. Let cook for 1 minute, then sprinkle with cheese and cover to further cook the eggs and melt the cheese, 3 to 4 minutes more. Finish with a handful of fresh herbs, if desired, and serve immediately.


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