Potato Latkes...for brunch!

Potato Latkes...for brunch!

We love making these crispy little potato pancakes for dinner with roast chicken and gravy or served with a little sour cream and chives with a great glazed ham but they also make a fantastic addition to a weekend brunch. You can add minced garlic, green onion, chives or minced jalapeno peppers to the mix for even more flavorful varieties. Here I've served them with sausages and fried eggs and some quick-cooked spicy tomato compote, a favorite condiment on our brunch table every single weekend. Now there's a brunch that'll definitely hold you over until dinner.

Makes about 8 latkes. Serves 4.

4 cups grated potato

Salt and pepper to season
1 beaten egg
3 tablespoons flour

Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.

Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat. Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side,
Drain on paper towels. 

Spicy Tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.