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, stir potatoes, sliced onion and eggs 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