Recipe · Everything Maker™

Giant latke with lox

Name: Giant latke with lox
Yield: 6 servings
Ingredients: 2 large russet potatoes; 1 yellow onion, cut in half crosswise; 2 large eggs; ½ cup all-purpose flour; 1 Tbsp kosher salt; 1 tsp onion powder; 1 tsp garlic powder; ½ tsp freshly ground black pepper; 4 oz cream cheese, softened at room temperature; 2 tsp everything bagel seasoning; 2 oz sliced cold-smoked salmon (lox); Capers, for topping; Thinly sliced cucumber, for topping; Thinly sliced red onion, for topping; Fresh dill sprigs, for topping

All the flavors of a bagel/ cream cheese/lox breakfast are spread over one giant, crisp latke in this family-style mashup of two Jewish culinary icons.

Appliance: Everything Maker™
Time: 40 min
Makes: 6 servings

Ingredients

2 large russet potatoes
1 yellow onion, cut in half crosswise
2 large eggs
½ cup all-purpose flour
1 Tbsp kosher salt
1 tsp onion powder
1 tsp garlic powder
½ tsp freshly ground black pepper
4 oz cream cheese, softened at room temperature
2 tsp everything bagel seasoning
2 oz sliced cold-smoked salmon (lox)
Capers, for topping
Thinly sliced cucumber, for topping
Thinly sliced red onion, for topping
Fresh dill sprigs, for topping

You'll need

Box grater
Two 12" × 16" pieces of parchment paper (NOT waxed paper)

Method

Grate the potatoes and onion on the large holes of a box grater onto a kitchen towel or paper towels.
Gather the ends of the towel and squeeze out as much liquid as you can. Transfer to a large bowl.
To the bowl, add the eggs, flour, salt, onion powder, garlic powder, and pepper; toss until combined. The mixture should stick together when squeezed.
Line the Everything Maker’s cooking plate with a piece of parchment paper and transfer potatoes to the parchment.
Press the potato mixture into an even layer, about 10 inches wide and ½ inch thick. Close the unit and turn it on. Cook until the latke is well browned on the bottom, about 15 minutes.
Transfer the parchment paper and latke to a heatproof surface. Lay a second piece of parchment over the top.
Carefully use the two pieces of parchment paper to flip the latke and transfer it back onto cooking plate. Slowly peel the top piece of parchment paper off the browned top side of the latke.
Close the lid and continue to cook until the second side is brown, 11 to 12 minutes.
Carefully remove the latke from the unit and transfer to a heatproof surface. Let cool slightly.
Spread the cream cheese over the latke, sprinkle with everything seasoning and top with the salmon and other toppings.

Made with