Potato latke breakfast with smoked mackerel

 

 

Breakfast delight.

I believe that breakfasts are some what under-rated. I simply love cooked breakfasts and the wide variety of things you can rustle up in the morning. This is my potato latke breakfast with smoked mackerel, boiled egg, and baby spinach.

Latkes are potato pancakes traditionally eaten by Jews during Hanukkah. They can be eaten in numerous ways and are typically enjoyed with apple sauce. Essentially a Latke is a fancy and freshly made hash brown. Latkes work so well with sour cream or smoked fish, you must try this at home!

READY TO COOK? 

1. Preheat your oven to 170ºC/340ºF/Gas 4.
2. Rinse the spinach to give them a gentle clean.
3. In a large bowl mix your grated potato and chopped up onion with a pinch of sea salt.
4. Allow the mixture to sit for 5 minutes, then drain all the  water from the vegetables by squeezing it with your hands.
5. Whisk 2 eggs with a fork, then add it to the mixture.
6. Stir in the flour and black pepper, then put your latke mixture to the side.

1. In a small pot, fill it half full with water and bring to the boil. This will be for your boiled eggs.
2. In a frying pan, add 2 tablespoons of olive oil and bring to a medium heat.
3. Add 1 heaped tablespoon of the potato mixture to the pan, do this one at a time and flatten them with your spoon.
4. The mixture should make about 8 latkes.
5. Fry the latkes until golden brown on each side, them place them on a baking tray and straight into the oven for 10 minutes.
6. Using the same frying pan, pour in 2cm of water and a knob of butter, bring to boil.
7. Put the frying pan onto a low heat and place your mackerel in the middle. Simmer for 5 minutes to gently warm up the fish.
8. While the fish is warming up, pop 4 eggs into the pot of hot water and boil them for 5 minutes. This will result in a runny yolk. Cook the eggs for longer if you like them well done. After they are cooked remove the shells of the eggs and put them to one side.
9. Take the latkes out of the oven and put 2 on each plate.

1. With a large slotted spoon, take the fish out of the pan and drain them. Pop the fillets on top of the latkes.
2. Gently place your boiled egg on top of the mackerel.
3. Place the spinach around the delicious tower and finish it off with black pepper.

INGREDIENTS serves 4

• 4 smoked mackerel fillets

• 500g (1 pound) potatoes pealed and grated
• 1 onion finely sliced

• olive oil
• sea salt
• black pepper
• 4 hand fulls of baby or young spinach

• 15g (0.53 oz) unsalted butter
• 6 free-range eggs (or any eggs you desire)
• 1 tablespoon self-raising flour (or plain flour)

Love food, love life.