Latke with Poached Egg & Goddess Dressing
Crisp potato latkes topped with a poached egg and a cool, creamy drizzle from the Fresh Express® Creamy Goddess Chopped Kit—brunch comfort with fresh crunch.
Ingredients
- 1 (11-ounce) package Fresh Express® Creamy Goddess Chopped Kit
- 1 lb russet potatoes, peeled and coarsely shredded (about 2 large)
- ¼ cup finely grated yellow onion
- 1 large egg (for latke batter)
- 2 tbsp all-purpose flour
- ½ tsp baking powder (optional)
- ⅓ cup vegetable oil, plus more as needed
- 4 large eggs (for poaching)
- 1 tbsp white vinegar
- Salt and black pepper
Instructions
- Squeeze the shredded potatoes and onion in a clean kitchen towel until very dry. In a bowl, combine potatoes, onion, the 1 egg, flour, baking powder (if using), 1/2 tsp salt, and a few grinds of black pepper.
- Heat 2–3 tbsp oil in a large skillet over medium-high. Drop heaping tablespoons of batter (about 2 tbsp each) and flatten to 3-inch rounds. Cook 2–3 minutes per side until deep golden and crisp. Transfer to a rack or paper towel; keep warm. Repeat, adding oil as needed, to make about 8 latkes.
- Bring 2–3 inches of water with vinegar to a gentle simmer. Crack eggs into small cups, slide into the water, and cook 3–4 minutes until whites are set and yolks are still soft. Lift out with a slotted spoon and drain briefly.
- Prepare the salad by adding the greens from the Fresh Express® Creamy Goddess Chopped Kit to a large bowl. Reserve 2 tbsp of the dressing for drizzling, then drizzle the rest over the greens and toss to lightly coat. Sprinkle with the crunchy toppings.
- Place 2 latkes on each plate. Top each with a small mound of the prepared salad and a poached egg. Drizzle with the reserved dressing and season with salt and black pepper.
- Divide the remaining prepared salad among plates on the side. Enjoy!