Potato Galette with Lox (AKA Giant Latke)

Potato Galette with Lox (AKA Giant Latke)

It's hard not to immediately fall in love with a dish that is crispy, fried potatoes topped with crème fraiche and lox. Virtually impossible, really. But with a fancy name like "Potato Galette" it would be easy to be scared off by this one, because it sounds hard to make. Which is why, after explaining this dish to several people as "a giant latke," I thought it should be included in the title. 

The word galette cues visions of beautifully free-form pies in my mind's eye, but according to wiki it's a lot less specific than that. Galettes are various types of flat round or freeform crusty cakes, and this crispy potato cake a perfect fit to that description. 

Call it whatever you want. In my book, crispy potatoes = winning, and lox for breakfast (or brinner) = winning, no matter what name you give it. 

Potato Galette with Lox (AKA Giant Latke)
Potato Galette with Lox (AKA Giant Latke)

I admit, the first time I made a potato galette I was nervous it wouldn't flip out of the pan. For one, I was making it for a party -- a potato themed party, thanks for asking - and didn't want to screw it up. But also, I used a cast iron pan while most recipes recommend a non-stick. I don't own any non-stick pans though (probably hard to believe when you see how full our cupboards are), so I made do with what I had. 

On that note, no matter the pan you use, please don't hold back on the oil/butter here, even though I know it's tempting. It's what makes the potatoes crispy, and will allow you to flip the galette out the pan in one fell swoop. 

Potato Galette with Lox (AKA Giant Latke)

Potato Galette with Lox

Published May 15, 2018 by
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Serves: 6-8   |    Total Time: 20 minutes



Ingredients:

    For the Lamb:
  • 2 Russet or Yukon Gold potatoes
  • 1/4 cup avocado oil or melted butter, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper 
  • 1/4 teaspoon garlic powder
  • 4 ounces lox
  • 1/4 cup creme fraiche, sour cream or plain greek yogurt
  • Optional, for serving: minced chives, capers

Directions:

  1. Wash potatoes, and peel. Then, shred (I use a food processor (affiliate link!) for this step).
  2. Heat 3 tablespoons oil or butter in a 10-inch cast iron skillet over medium heat until oil glistens. Tilt the skillet back and forth to cover the entire bottom.
  3. When the oil is hot, sprinkle have of the shredded potato into the pan. It should sizzle a little bit as it hits — if it does not, the oil is not hot enough yet. Ensure the potato is in an even layer, and sprinkle with half of the salt, pepper, and garlic powder. Using a metal spatula, press the potatoes down. Then, continue with the second half of the shredded potatoes, sprinkling them in an even layer. Top with remaining salt, pepper, and garlic powder. Again, press down with the spatula. Now, drizzle remaining 1 tablespoon melted butter or oil around the edge of the pan to help ensure it flips out easily.
  4. Cover pan with lid and turn heat down to medium-low. Cook for 10-13 minutes. Potatoes should be cooked through, and browning on the bottom. Now, use the metal spatula to loosen the potato galette from the pan, working your way around the edge and under the galette. Once the galette is loose, get a plate, and flip the galette over onto the plate so that it sites browned-side-up on the plate.
  5. To serve: slice into wedges, and top with a dollop of crème fraiche, minced chives, a slice of lox, and a few capers. Enjoy!

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Hearty Eggs Benedict

Eggs Benedict with Hash Browns and Lox

Despite my immediate desire to eat chocolate in the morning, I tend to feel better if I eat a real breakfast (go figure). As a kid I was a no-breakfast type, preferring a cup of hot chocolate and nothing else. But my dad always ensured I ate something of breakfast-- grapefruit, toast with almond butter, cereal, and on the special days oven roasted hash browns or even Eggs Benedict. 

Eggs Benedict with Hash Browns and Lox
Eggs Benedict with Hash Browns and Lox

Now I love eggs for breakfast, and Eggs Benedict feels like a holiday to me because you have to get more than one pot dirty to make it, but it's always worth it. This particular Eggs Benedict recipes includes more than just Hollandaise sauce: with a bed of hash browns and a layer of lox, it's pretty hearty, in the best of ways. 

Just got home from a really long trip? Make this. 

Finished a tough work out? This. 

It's Saturday and you just need some time to yourself after the work week? Yup. 

Eggs Benedict with Hash Browns and Lox
Eggs Benedict with Hash Browns and Lox

I'll use any of those excuses (and more) to complicate breakfast with hollandaise sauce, because a fancy breakfast feels like I'm treating myself to something extraordinary. And we all deserve that, don't we? 

Eggs Benedict with Hash Browns and Lox

Hearty Eggs Benedict

Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Served over hash and lox, a poached egg is dressed with hollandaise sauce.

Serves: 2   |    Total Time:



Ingredients:

  • 2 egg yolks
  • Juice from 1/2 lemon
  • 4 tablespoons butter, melted
  • Dash cayenne
  • Dash salt
  • Parsley, for garnish
  • Pepper, to taste
  • 2 eggs, poached or fried
  • Hash browns of choice
  • 2 servings lox

Directions:

  1. Before making the sauce, prepare your hash browns to your liking, and cook your eggs (I prefer to leave the yolks runny).
  2. Whisk together egg yolks with lemon until they become slightly lighter yellow. Place in small pot and heat over low, whisking continuously (or in a double boiler if you have one). After 3 minutes, pour in melted butter continuing to whisk the entire time. Continue to whisk until sauce thickens. Remove from heat. Add a dash of cayenne and salt to taste.
  3. Serve: Make a layer of hash brown on each plate, and top with lox. Then place a fried or poached egg on top, before drizzling with sauce. Top with parsley leaves for garnish, a sprinkle of pepper and/or more cayenne to taste. Serve immediately.

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