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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.

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

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

Find it online: https://thefamilycooking.com/breakfast-potato-latke-topped-with-egg-kale-tomatoes-and-tamari-almonds/