Giant Skillet Potato Latke

Name: Giant Skillet Potato Latke
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Jewish
Ingredients: 4 Maris Piper potatoes, peeled; 1 onion; Salt and freshly ground black pepper; 1 large egg, beaten; 2-3 tbsp plain flour; Sunflower oil, for frying; 100g smoked salmon; 3 tbsp sour cream; Handful of dill; ½ lemon

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Who doesn’t love a potato latke? There is just something about that gloriously golden brown colour and super crispy, crunchy texture that is hard to beat. Unless you go one step further and make a Giant Skillet Potato Latke! I love a regular latke as much as the next person, but sometimes they become too saturated when you fry them off. They can also be rather fiddly if cooking for a crowd. The solution? Make one extra large latke that can be cut into slices! Trust me, once you try a giant latke, there is no going back…

Another thing I love about making a Giant Skillet Potato Latke is just how versatile it is. 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 Corn Fritters). I have great fun experimenting with different toppings and sides. From luxury ideas like smoked salmon and caviar, to more budget-friendly options like heaps of gooey, melting cheese, sliced ham and a fried egg. Oh, and did I mention it can be on the table in less than 30 minutes?

Why you will love this Giant Skillet Potato Latke 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 packed full of flavour and texture thanks to the crispy latke, creamy sour cream, salty smoked salmon and fresh dill.
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.
The base recipe is budget-friendly and uses staple ingredients you are already likely to have to hand.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Potatoes - this is the main ingredient in a potato latke. Opt for Maris Piper for the best results.

Onion - the combination of potato and onion creates a delicious flavour and crispy texture.

Salt - this helps draw out the moisture from the potatoes and onions and adds flavour. I recommend Maldon Salt Flakes.

Freshly ground black pepper - this adds a subtle warmth. You could use mixed peppercorns for a more complex flavour.

Egg - this helps to bind the potato latke together. I use a large free-range egg and always recommend ones stamped with the British Lion mark.

Plain flour - also known as ‘all-purpose flour’, this helps the mixture hold its shape.

Sunflower oil - you want a flavourless oil with a high smoke point. Vegetable oil or rapeseed oil would also work well.

Smoked salmon - a slice of smoked salmon adds a touch of luxury to the potato latke slices. Different varieties have different flavours/levels of smokiness so opt for one that you enjoy most.

Sour cream - a dollop of tangy sour cream complements the smoked salmon beautifully and works really well with the crispy potato latke and fresh herbs.

Dill - dill has a rather aniseed-type flavour which works really well with smoked salmon and sour cream.

Lemon - a squeeze of lemon juice adds a lovely refreshing, zesty final note that really lifts the slices. If you serve this Giant Skillet Potato Latke whole, simple pop wedges of fresh lemon on the side.

Substitutions and Variations:

Potatoes - you could switch up some of the grated potatoes for different types of root vegetables.Oobviously it wouldn’t just be a Giant Skillet Potato Latke, but it would still be delicious!. Grated carrots and parsnips both work well.
Spring onions - you could sprinkle with some thinly sliced spring onions for a subtle onion flavour and slightly crunchy garnish.
Fresh herbs - you can swap the fill for all sorts of different fresh herbs. Freshly snipped chives and/or roughly chopped coriander and parsley are all delicious.
Sour cream - you can swap 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 flavour.
Apple sauce - it might sound a bit unusual, but traditionally a Giant Skillet Potato Latke is made for Hanukkah celebrations and often served with a spoonful of homemade apple sauce.
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 latkes with a few capers. I love their delicious, tangy, salty flavour that works really well with the sour cream.

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

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 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, if wished. Enjoy!

Cooking Tips:

Perfectly crisp: potato latkes are famous for their gloriously golden colour and crispy texture so don’t be afraid to let this Giant Skillet Potato Latke go really crisp in the pan. As long as you watch it closely, it shouldn’t burn.
How to avoid the potato latke sticking: to avoid this Giant Skillet Potato Latke sticking, it is important to opt for a good non-stick frying pan. Make sure you use enough oil. If you do find it sticks in places, gently slide a palette knife underneath and carefully chip away to remove any stuck bits.
Toppings: there are so many different toppings you can add to the slices of this Giant Skillet Potato Latke (scroll down for ideas). Alternatively, you can serve slices as a side with all sorts of dishes (think rosti / hash brown vibes).

What toppings can I add to this Giant Skillet Potato Latke?

I have gone for a classic combination of sour cream, smoked salmon and dill for this skillet latke, but you can enjoy getting creative with all sorts of toppings. Here are some of my favourites:

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 baby plum tomatoes in a roasting tin, add a bashed 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.

Cheese - I am of the opinion that few things in life aren’t improved by a generous helping of cheese (bonus points if it is melted and gooey). The contrast of a crispy extra large latke combined with molten, bubbling cheese is just so good - whether you serve it as a sole topping or add it alongside one of the other options suggested…

Bacon and spring onions - a sprinkling of crispy, salty, smoky bacon, thinly sliced spring onions 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 favourite herbs and spoon over the crispy giant latke. You could stir in some cream/sour cream/crème fraîche/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 flavours. I love drizzling with spicy sriracha sauce or crispy chilli oil for a bit of heat. It also works very well with a generous spoonful of kimchi.

Frequently Asked Questions

How else can I serve this Giant Skillet Potato Latke?

Where to begin? There are so many ways you can serve this Giant Skillet Potato Latke. I have cut it into slices and added toppings for this recipe, but you could serve it as part of a Traditional Full English Breakfast (e.g. instead of hash browns) with sausages, bacon, eggs, mushroom, tomatoes and baked beans - obviously I mean a slice, not the whole giant potato latke! That would make a delicious breakfast or a super simple way to serve potato latke for brunch if making for a crowd (it is much easier to make one extra large latke and cut it up into slices, than lots of smaller, fiddler ones). You could even have it for supper if you want to jump on the ‘breakfast for dinner’ trend.

Pretty much any dish you serve with a side of potatoes (particularly rosti or hash browns) will be delicious with slices of this Giant Skillet Potato Latke. Sometimes I make a Mexican-inspired dish with smashed avocado, fresh tomato salsa, poached eggs, crumbled feta and slices of crispy potato latke, all sprinkled with roughly chopped coriander and dried chilli flakes. Yum! You could also keep it simple and serve with your choice of roast meat and some seasonal vegetables.

Other recipes you might enjoy:

If you like the sound of this Giant Skillet Potato Latke, you will love my Courgette Corn Fritters. I make these on repeat when courgettes are in season - there is just something about the crispy outside and soft inside that I find impossible to resist (particularly with a good dip!). Another favourite are my super simple Sweetcorn Fritters which require no salting or draining so are even quicker to make. If you wanted more veg-based brunch inspiration, my Courgette Frittata (Frittata di Zucchini) is so easy to put together, packed full of flavour (thanks to the gorgeously golden courgettes, melting cheese and fresh herbs) and is on the table in under 30 minutes. If you were here for the salmon, don’t miss my Salmon Omelette - super simple and delicious any time of the day.

Made this recipe and loved it?

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