![Latke Breakfast Hash Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/1uD_kXckm7A27FWf94yOjmrUqp8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/latke-breakfast-hash-FT-RECIPE1220-3bd7d7c1768d4d9eb16999f522bbc2ea.jpg)
Ingredients
-
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
-
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.
-
Add the bell pepper and jalapeño and cook, stirring frequently, until soft, about 3 minutes. Season with salt, pepper, and paprika.
-
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.