Breakfast Potato Latke Topped with Egg, Kale, Tomatoes, and Tamari Almonds

Why You’ll Love This Recipe

• Crispy and satisfying potato latkes
• Protein-rich eggs for lasting energy
• Nutritious kale and fresh tomatoes
• Crunchy tamari almonds add incredible texture
• Perfect for brunch or breakfast-for-dinner
• Beautiful presentation
• Customizable with your favorite toppings
• Balanced and filling meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Potato Latkes

• 2 large russet potatoes, peeled and grated
• 1 small onion, grated
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons vegetable oil, for frying

For the Kale

• 2 cups kale, stems removed and chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Pinch of salt

For the Tamari Almonds

• ½ cup whole almonds
• 1 tablespoon tamari or soy sauce

For the Topping

• 4 large eggs
• 1 cup cherry tomatoes, halved
• Freshly ground black pepper
• Optional fresh herbs for garnish

Directions

1. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
2. Transfer the potatoes to a large bowl.
3. Add the grated onion, egg, flour, salt, and black pepper.
4. Mix until well combined.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Scoop portions of the potato mixture into the skillet and flatten into pancakes.
7. Cook for 3–4 minutes per side until golden brown and crispy.
8. Transfer the cooked latkes to a paper towel-lined plate.
9. In a small skillet, heat the tamari over medium heat and add the almonds.
10. Stir frequently for 2–3 minutes until the almonds are coated and lightly toasted.
11. Remove and set aside to cool.
12. In another skillet, heat the olive oil and sauté the garlic for 30 seconds.
13. Add the kale and cook for 3–4 minutes until wilted.
14. Season lightly with salt.
15. Cook the eggs to your preference—fried, poached, or soft-boiled all work well.
16. To assemble, place a potato latke on each serving plate.
17. Top with sautéed kale and cherry tomatoes.
18. Add an egg on top of each latke.
19. Sprinkle with tamari almonds and freshly ground black pepper.
20. Garnish with fresh herbs if desired and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Variations

• Avocado Breakfast Latkes: Add sliced avocado on top.
• Smoked Salmon Version: Add smoked salmon for extra protein.
• Vegetarian Brunch Bowl: Top with scrambled eggs instead of fried eggs.
• Spicy Version: Add chili flakes or hot sauce.
• Sweet Potato Latkes: Replace some or all of the potatoes with sweet potatoes.
• Vegan Version: Use flax egg for the latkes and replace eggs with tofu scramble.
• Mediterranean Style: Add feta cheese and olives.

Storage/Reheating

Storage

Store the latkes separately from the toppings in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze cooked latkes in a freezer-safe container for up to 2 months.

Reheating

Reheat the latkes in a 375°F (190°C) oven or air fryer for 5–8 minutes to restore crispness. Prepare fresh toppings before serving.

FAQs

What is a latke?

A latke is a traditional potato pancake made from grated potatoes and onions, typically fried until crispy.

How do I keep latkes crispy?

Remove excess moisture from the potatoes and avoid stacking them while hot.

Can I make the latkes ahead of time?

Yes. They can be made in advance and reheated before serving.

What type of potatoes work best?

Russet potatoes are ideal because of their high starch content.

Can I use spinach instead of kale?

Yes. Spinach is an excellent substitute and cooks even faster.

What are tamari almonds?

They are almonds coated with tamari, a Japanese-style soy sauce that adds a savory umami flavor.

Can I make this gluten-free?

Yes. Use a gluten-free flour blend and certified gluten-free tamari.

What type of egg works best?

Fried, poached, or soft-boiled eggs all pair beautifully with the crispy latkes.

Can I add cheese?

Absolutely. Feta, goat cheese, or shredded cheddar are delicious additions.

Is this suitable for brunch gatherings?

Yes. The components can be prepared ahead, making assembly easy when serving guests.

Conclusion

Breakfast Potato Latke Topped with Egg, Kale, Tomatoes, and Tamari Almonds is a satisfying and flavorful dish that elevates a classic potato pancake into a complete meal. The combination of crispy latkes, tender greens, fresh tomatoes, rich eggs, and crunchy tamari almonds creates a memorable breakfast or brunch that’s packed with texture and flavor. Whether you’re serving it for a special occasion or simply treating yourself, this recipe is sure to impress.

Breakfast Potato Latke Topped with Egg, Kale, Tomatoes, and Tamari Almonds

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Breakfast Potato Latke Topped with Egg, Kale, Tomatoes, and Tamari Almonds is a hearty brunch dish featuring crispy potato pancakes layered with sautéed kale, juicy tomatoes, perfectly cooked eggs, and crunchy savory almonds. This balanced meal delivers comfort, texture, and flavor in every bite.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Pan Fry
• Cuisine: Jewish Inspired
• Diet: Vegetarian

Ingredients

• 2 large russet potatoes, peeled and grated
• 1 small onion, grated
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil, for frying
• 2 cups kale, stems removed and chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Pinch of salt
• 1/2 cup whole almonds
• 1 tablespoon tamari or soy sauce
• 4 large eggs
• 1 cup cherry tomatoes, halved
• Freshly ground black pepper
• Optional fresh herbs for garnish

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Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
2. Transfer the potatoes to a large bowl and add the grated onion, egg, flour, salt, and black pepper.
3. Mix until well combined.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Scoop portions of the potato mixture into the skillet and flatten into pancakes.
6. Cook for 3 to 4 minutes per side until golden brown and crispy.
7. Transfer the cooked latkes to a paper towel-lined plate.
8. In a small skillet, heat the tamari and add the almonds. Cook for 2 to 3 minutes, stirring frequently, until coated and lightly toasted.
9. Remove the almonds and allow them to cool.
10. In another skillet, heat the olive oil and sauté the garlic for 30 seconds.
11. Add the kale and cook for 3 to 4 minutes until wilted. Season lightly with salt.
12. Cook the eggs to your preferred style.
13. Place a potato latke on each serving plate.
14. Top with sautéed kale and cherry tomatoes.
15. Add an egg to each latke.
16. Sprinkle with tamari almonds and freshly ground black pepper.
17. Garnish with fresh herbs if desired and serve immediately.

Notes

• Russet potatoes produce the crispiest latkes due to their high starch content.
• Squeeze excess moisture from the potatoes to ensure a crisp texture.
• Use certified gluten-free flour and tamari for a gluten-free version.
• Sweet potatoes can be substituted for part or all of the potatoes.
• Store latkes separately from toppings for best results.
• Reheat latkes in the oven or air fryer to restore crispness.

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 760 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 5 g
• Protein: 16 g
• Cholesterol: 205 mg