Often considered a traditional European staple, our modern take on this crispy potato side dish will have you pairing it with breakfast, lunch and dinner!


In a large mixing bowl, stir together flour, rosemary, garlic powder, sage, baking powder, salt and pepper. 

In a medium bowl, mix potatoes, sliced onions and eggs.  Stir into flour mixture until fully combined..

In a large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Scoop ¼ cup (60 mL) of the mixture into the skillet; flatten slightly. Repeat, fitting 3 more latkes in skillet. Cook 3 to 4 minutes on each side or until golden. Transfer to paper towel-lined plate. Repeat with oil and remaining latke mixture.

Garnish with fresh sage leaves. Serve with plain yogurt or sour cream.

Tip: To remove liquid from grated potatoes, line a medium bowl with 2 sheets of paper towel. Grate potatoes with skin on if you like, place in lined bowl. Pull paper towel over potatoes creating a ball and gently squeeze out excess liquid from the potatoes. 
Tip: For a spicy kick, add 1 tsp (5 ml) chili flakes to dry ingredients.
Tip: For a variation on flavour try a grated sweet potato instead of red potatoes.

Tip: Skin can either be left on or taken off potatoes, depending on your preference.

Brought to you by: Egg Farmers of Ontario