Latke Breakfast Hash

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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.

By

Caroline Schiff

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Latke Breakfast Hash Recipe — Photo: Anna Stockwell

Prep Time:

15 mins

Total Time:

20 mins

Yield:

2 generous servings

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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.

Latke Breakfast Hash

Ingredients

Directions

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