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Crispy, golden potatoes, fried in a pan and topped with the classic combination of smoked salmon and sour cream. This recipe for a Giant Skillet Potato Latke is so delicious and so simple, as you make one large latke rather than lots of small ones. I love it for easy entertaining, if you have friends over for brunch, for example, but this smoked salmon latke also makes a simple lunch too, as it’s quick to put together with minimal washing up.
Table of Contents
I love how it’s served here, with smoked salmon, sour cream, lemon, and dill. The contrast of flavors and textures works so well. You’ve got the hot, crispy, crunchy potato, with the cool, creamy sour cream, and the slightly salty salmon. It’s great hot from the pan, but I also like it at room temperature, which makes it even easier when making it for a large group. You could try other toppings such as melted cheese, poached or fried eggs, ham, or crispy bacon, if you would rather!
Another thing I love about making a Giant Skillet Potato Latke is just how versatile it is. It’s a great twist on the classic Hanukkah latke, and you can make it pretty much any time of the day and enjoy it for breakfast, brunch, lunch, or supper. Or even as a snack, like you would my Courgette (Zucchini) Corn Fritters. I have great fun experimenting with different toppings and sides.
Why you will love this recipe
- It is super simple and will be on the table in less than 30 minutes!
- It is delicious any time of day – breakfast, brunch, lunch, or supper!
- It is really versatile – you can have great fun trying out all sorts of toppings.
- It can easily be adapted for vegetarians by skipping the salmon.
- It is fuss-free and doesn’t use any special equipment.
Ingredients
- Potatoes – Opt for russet potatoes (Maris Piper) for the best results. Yukon Gold also works.
- All-purpose flour (plain flour) – This helps the mixture hold its shape.
- Sunflower oil – You want a flavorless oil with a high smoke point. Vegetable oil or rapeseed oil would also work well.
- Smoked salmon – A thin slice of smoked salmon adds a touch of luxury to the potato latke slices. Different varieties have different flavors/levels of smokiness, so opt for one that you enjoy most.
Substitutions and variations
Fresh herbs – You can add all sorts of different fresh herbs. Freshly snipped chives and/or roughly chopped cilantro (coriander) and parsley are all delicious.
Sour cream – Switch the sour cream for other dairy products like cream cheese or crème fraîche. You could even try serving it with Boursin for a delicious garlic and herb flavor.
Applesauce – It might sound a bit unusual, but traditionally a potato latke is made for Hanukkah celebrations and often served with a spoonful of homemade applesauce. Try it!
Caviar – If you want to make an ultra-luxurious version of this Giant Skillet Potato Latke, swap the smoked salmon for a spoonful of caviar. You could also use salmon roe or lumpfish caviar for more budget-friendly alternatives!
Capers – You could sprinkle the latke with a few capers. I love their delicious, tangy, salty flavor that works really well with the sour cream.
How to make a giant skillet potato latke
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Grate the potatoes and onions, sprinkle with salt, toss, and let sit for 5-10 minutes.
TWO: Tip the potato and onion mix onto a clean towel or cheesecloth (muslin cloth) and squeeze out as much liquid as you can.
THREE: Return to a bowl and add the egg and flour. Season with salt and freshly ground black pepper and mix well. You should be able to hold the mix together; if it is too wet, add a little more flour.
FOUR: Heat oil in a pan, add the potato-onion mix, spread evenly, and fry until edges are golden.
FIVE: Pop a plate on top and flip the pan – it might need a tap to help it release. Add a drizzle of more oil, swirling again to coat the base of the pan, then slide the latke back into the pan to crisp up on the other side.
SIX: Once golden, crisp, and cooked through, turn out onto a plate and slice into 8 pieces. Top each slice with a dollop of sour cream, a small slice of smoked salmon, and sprigs of fresh dill. Season with freshly ground black pepper and a squeeze of lemon juice. Enjoy!
Tips from Margie’s kitchen
- How to avoid the potato latke sticking: To avoid sticking: Use a good non-stick skillet and plenty of oil. If it sticks in places, gently slide an offset spatula (palette knife) underneath to loosen it.
What toppings can I add to this giant skillet potato latke?
- Fried egg – There is something utterly irresistible about golden slices of giant latke topped with a perfectly fried egg (and by that I mean crispy around the edges with a gloriously gooey yolk). It is delicious enough to be the sole topping, or combined with any of the below to make the ultimate Giant Skillet Potato Latke (a croque madame-inspired potato latke with melting cheese, ham and a fried egg is divine).
- Roasted cherry tomatoes – Pop some sliced cherry or small plum tomatoes in a roasting pan, add a smashed clove of garlic and some sprigs of fresh thyme, season generously, drizzle with olive oil, and roast until starting to soften. Spoon over the cooked giant latke for a super easy and utterly delicious topping.
- Bacon and scallions (spring onions) – A sprinkling of crispy, salty, smoky bacon, thinly sliced scallions, and a dollop of cream cheese is a delicious way to top a giant skillet latke.
- Garlicky mushrooms – Pan-fry some sliced mushrooms and garlic in butter and olive oil, sprinkle with your favorite herbs, and spoon over the crispy giant latke. You could stir in some cream, sour cream, crème fraîche, or Boursin so it becomes almost a deconstructed mushroom latke pie.
- Spicy sauces – I have kept the seasoning of this potato latke to a minimum so it can take on all sorts of flavors. I love drizzling with spicy sriracha or crispy chili oil for a bit of heat. It also works very well with a generous spoonful of kimchi.
Frequently asked questions
Not squeezing out enough liquid from the grated potato is often the reason latkes fall apart. Make sure the potato is really dry before mixing in the flour and eggs.
Keeping the grated potato in water stops discoloration. If they do discolor, I wouldn’t worry too much, as you can fry the latke until golden brown and you can’t see it anyway.
Moisture again is often the culprit when trying to crisp up latkes. Make sure all the moisture is squeezed out. Also, keep the temperature of the oil hot and consistent. If you are making smaller latkes, don’t overcrowd the pan, as this can drop the oil temperature, which stops them from turning as crispy.
Grate the potatoes a few hours before and then store them in a bowl of cold water, covered, in the fridge. You can also use an airtight container. Drain well when ready to use and squeeze out moisture. Then continue with the mixture. You can make the mixture 2-3 hours before serving and then fry when ready.
Other recipes you might enjoy
If you like the sound of this Giant Skillet Potato Latke, you will love my Courgette (Zucchini) Corn Fritters and Sweetcorn Fritters, which require no salting or draining so they’re even quicker to make. If you wanted more veg-based brunch inspiration, my Courgette Frittata (Frittata di Zucchini) is so easy to put together. Don’t miss my Salmon Omelette or Celeri Remoulade (which would make a good topping too).
Smoked Salmon Recipes
Easy Salmon Omelette
Smoked Salmon Recipes
Smoked Salmon Pâté with Dill and Lemon
Smoked Salmon Recipes
Smashed Potatoes with Crème Fraîche and Smoked Salmon
Breakfast & Brunch
Oeufs Cocotte (Easy Baked Eggs)
If you tried this Giant Skillet Potato Latke or any other recipe on the site, please do leave a comment and let us know how it went!
Giant Skillet Potato Latke
Ingredients
For the giant latke:
- 4 medium russet or Maris Piper potatoes, peeled
- 1 onion
- Salt and freshly ground black pepper
- 1 large egg, beaten
- 2-3 tbsp all-purpose flour (plain flour)
- Sunflower oil, for frying
For the topping:
- 3.5 oz smoked salmon, about 4-5 slices
- 3 tbsp sour cream
- Handful of dill
- 1/2 lemon
Instructions
- Grate the potatoes and onion using a coarse box grater (or the grater attachment in a food processor), then pop into a bowl.
- Sprinkle generously with salt, toss well and leave for 5-10 minutes to allow the salt to draw out the liquid.
- Tip the potato and onion mix onto a clean towel or cheesecloth (muslin cloth) and squeeze out as much liquid as you can.
- Return to a bowl and add the egg and flour. Season with salt and freshly ground black pepper and mix well. You should be able to hold the mix together; if it is too wet, add a little more flour.
- Place a medium-sized non-stick skillet over medium heat and add a generous glug of sunflower oil. Swirl to coat the base of the pan. Tip in the potato-onion mix, spreading it out and flattening so it reaches all sides of the pan. Fry for about 5 minutes, or until the edges start to turn golden.
- Pop a plate on top and flip the pan – it might need a tap to help it release. Add a drizzle of more oil, swirling again to coat the base of the pan, then slide the latke back into the pan to crisp up on the other side.
- Once golden, crisp, and cooked through, turn out onto a plate and slice into 8 pieces.
- Top each slice with a dollop of sour cream, a small slice of smoked salmon, and sprigs of fresh dill. Season with freshly ground black pepper and a squeeze of lemon juice. Enjoy!
Notes
Make-ahead and storage
Make ahead: Grate the potatoes a few hours before and then store them in a bowl of cold water, covered, in the fridge. You can also use an airtight container. Drain well when ready to use and squeeze out moisture. Then continue with the mixture. You can make the mixture 2-3 hours before serving and then fry when ready. Make it vegetarian: You can easily make this Giant Skillet Potato Latke vegetarian by skipping the smoked salmon. Make it your own: The toppings I have suggested in this recipe are just a guide. Feel free to get creative with your own ideas (see FAQs) or serve slices as a side to all sorts of mains.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had some smoked salmon to use up so I made this recipe. It was delicious and very easy to assemble! Would definitely do this dish as a starter:)
Hi- just wondering if you think it will still be okay if the potatoes latke is made ahead and cooled to room temperature- to then apply the toppings later when ready to serve?
Hi Tina, it won’t be as crispy and it’s definitely best served warm so ideally I would fry not long before serving and you could keep it warm in a low oven (100c/210f) for 30 minutes or so. Hope that helps! It will still be good at room temperature, I just feel warm is when it’s at its best!
Gorgeous recipe, little bit of work in the grating but simple otherwise & worth the effort. I put some thinly sliced fried black pudding on some sections for our non salmon eater .
Loved making this- simple to follow and quick when grating everything in the food processor. Delicious!
I messed up by trying to flip it with a couple spatulas instead of just flipping the pan but it still turned out super yummy! The salmon, sour cream, and crispy potato combo is delicious. Would make again
I made this for my Jewish in laws for Chanukah celebrations snd they loved it! I would definitely make again for brunch for friends, excellent recipe, I really enjoyed making this .
Can I use gluten free flour for this recipe?
Yes absolutely, I dont see why not xx