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Potato Latkes with Roasted Tomatoes, Zucchinis and Fried Eggs

  • 6servings
  • 55minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 2 celery stalks, chopped

  3. 2 carrots, chopped

  4. 1 tablespoon of olive oil (15 ml)

  5. 12 large tomatoes, halved

  6. 3 heads garlic, halved

  7. 3 tablespoons Ketchup (45 ml)

  8. 3 bunches of basil

  9. 1 bunch of parsley

  10. 1 tablespoon peppercorn (15 ml)

  11. Water (enough to cover)

  12. 2 tablespoons of olive oil (15 ml)

  13. 2 cups cherry tomatoes (500 ml)

  14. 4 sprigs of thyme

  15. 2 tablespoons of olive oil (30 ml)

  16. 2 zucchinis, brunoise

  17. 1 shallot, finely chopped

  18. 1 cup tomato stock (250 ml) (check out Chuck's recipe)

  19. 2 tablespoons butter (30 ml)

  20. A bunch of parsley, chopped

  21. A bunch of chive, finely chopped

  22. 4 to 6 Yukon Gold potatoes, cooked but al dente

  23. 1 onion, finely chopped

  24. 2 eggs, beaten

  25. 1/2 cup chives, finely chopped (125 ml)

  26. 1 teaspoon cayenne (5 ml)

  27. Salt and pepper

  28. Canola or olive oil for frying

  29. 4 fried eggs, sunny side up

  30. 1 cup soft ricotta cheese (250 ml)

Instructions Jump to Ingredients ↑

  1. In a stockpot, sauté the onions, garlic, celery and carrots in olive oil on medium high heat. Add garlic, tomatoes, ketchup and peppercorns. Top with water. Add herbs. Let simmer on low heat for about 45 minutes. Strain and keep aside.

  2. Preheat oven to 350 F (180 C). Lay the tomatoes on a baking tray with parchment paper. Drizzle with olive oil, add herbs and season with salt and pepper. Bake for 45 minutes. Remove, let cool, and set aside.

  3. In a pan, sauté the zucchinis and shallots in olive oil for about 2 minutes. Season with salt and pepper. Add the tomato stock and continue cooking for about 2 minutes. Add butter, and then herbs. Set aside.

  4. Coarsely grate potatoes into a large bowl of cold water. Drain and spread grated potatoes and onion on a kitchen towel and roll up. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in the eggs and chives. Season with salt, pepper and cayenne. Make patties with the potato mixture.

  5. Heat oil in a non-stick skillet over moderately high heat until hot but not smoking. Working in batches, if necessary, cook the latkes on both sides for 2 minutes or until golden brown. Continue cooking in the oven for about 5 minutes.

  6. For serving: Garnish with a scoop of ricotta cheese, roasted tomatoes, fried egg and zucchinis.

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