Beets give these latkes a beautiful colour. Serve with poached eggs and spinach.
ingredients
Latkes
Crème Fraîche
Eggs and Spinach
To Serve
directions
Adora potatoes are thin, yellow-skinned potatoes with creamy-coloured flesh grown in Winkler, Manitoba. They are a versatile potato, perfect for frying, baking, boiling—and using in this recipe.
Latkes: Using a box grater, shred beets and onions into a small colander set inside a bowl. Using the back of a spoon, press juices out (discard juices).
Using the same box grater, shred potatoes and transfer to a bowl of cool water as you work to prevent oxidization. Drain well.
In a large bowl, combine shredded beets and onions, shredded potatoes, flour, eggs, dill, garlic, and salt and pepper to taste.
Preheat a large skillet over medium-high heat. Add a splash of oil.
Drop palm-sized handfuls of the latke mixture into the hot pan and, using a spatula, flatten (patties should be 4 to 5 inches in diameter and no thicker than a 1/4 inch). Cook until browned, about 4 to 5 minutes per side.
Crème Fraîche :In a small bowl, combine all of the ingredients. Cover and refrigerate until ready to use.
Eggs and Spinach: Fill a pot of with water, add a splash of vinegar, and bring to a boil. Reduce heat to medium and poach a few eggs at a time (5 minutes to retain soft and runny yolks, or longer, to taste). Transfer poached eggs to a plate lined in paper towel and set aside until ready to serve.
Meanwhile, in a skillet over medium, heat a splash of oil. Sauté garlic for 2 minutes, until fragrant. Add spinach and cook until just wilted, about 1 minute. Add wine and salt and cook, stirring occasionally, for 2 to 3 minutes (be careful not to overcook spinach; it should be bright green). Remove from heat.
To Serve: Divide latke patties among servings plates. Top with a mound of spinach, and then a poached egg. Dollop each egg with crème fraîche and garnish with red peppers. Serve with fresh fruit alongside.