Potato Latke Brunch Pizza

Potato Latke Brunch Pizza
Potato Latke Brunch Pizza
 

Taking passover

to the max!!!


 

I remember being a kid and dreading, I mean full on funeral march dreading, Passover. Oh man, it was so bad back in the day. Comment below if you feel me on that one. God, it was like all my family had was matzoh. Don't get me wrong, I like matzoh—a lot! But, when your family isn't creative and the only options you end up having is matzoh with butter or matzoh with jam, life can taste a bit stale.

Learning how to cook in my adult life and starting this website, I made a deal with myself that I would revamp the Passover menu game. I started by creating a Passover Recipes Guide. From there, I made a mental vow to add an awesome recipe or two to it every year.

This time around, I got to thinking about the classic Passover Seder. You see, the seder is a family affair. Most of the time, I'm not hosting it, so I bring flowers, wine, macaroons—something. But the next day, if we are lucky enough to have Passover on a weekend, is filled with family. So why not focus on a playful incredibly delicious brunch? No red flags in my way, I got to thinking. A giant latke. Not enough. Also, why? But a giant latke as the base of a pizza with brunchy toppings—BRILLIANT! Is like eggs and hash. And, holy crap is it delectably addicting.

I told one of my girlfriends about my recipe before writing this up and to quote her "I've gotta make that, I'll win Passover" (couldn't have said it better myself).

 

Potato Latke Brunch Pizza

Recipe


 

TIME

PREP TIME: 10 minutes

COOK TIME: 2 minutes

BAKE TIME: 15 minutes

TOTAL TIME: 27 minutes



YIELDS

1 12 Inch Pizza



INGREDIENTS

Russet Potatoes (2, peeled and cubed)

All-Purpose Flour (2 tbsp)

Eggs (4)

Salt

Pepper

Tomato Sauce (3/4 cup)

Shredded Mozzarella (8 oz)

Fresh Basil (10 large leaves, chiffonaded)

Scallion (2 stalks, sliced)

Shallot (1/2, sliced)

Garlic (1 clove, sliced)

Turkey Bacon (2 strips, chopped)

Red Pepper Flakes

Canola Oil



KITCHEN ITEMS

Food Processor

Cutting Board

Chefs Knife

Cheese Cloth

Large Mixing Bowl

Rubber Spatula

12 Inch Cast Iron Skillet

Little Bowl

1. TO MAKE YOUR POTATO LATKE BASE. preheat your oven to 425º.

In your food processor, shred your cubed potatoes.

Put your potato shreds into your cheesecloth and ring out as much of the liquid as humanly possible.

Transfer your potato shreds into your large mixing bowl.

Add your flour.

Beat one of your eggs and add it to your mixture.

Season with salt and pepper.

Use your rubber spatula to fully mix together your potato mixture.

Coat your cast iron skillet with your oil over high heat.

Use your rubber spatula to evenly spread your potato mixture over the base of your cast iron skillet. (the layer will feel thin, but trust me, it's perfect!)

Turn off your heat (your oil being hot is all we need at this point).

 

2. TO TOP YOUR POTATO LATKE PIZZA. spread your tomato sauce evenly across your latke base leaving about 1/2 inch around the edges sauceless.

Sprinkle your cheese over your sauce.

Use your spatula to make three little wells in your cheese and sauce. (this is where your eggs will go)

To make sure you have complete control of where your egg goes, one at a time, crack an egg into your little bowl. Use this bowl to slowly pour each of your eggs into a corresponding well.

Sprinkle on your turkey bacon, basil, scallion, shallot, and garlic.

Season with salt, pepper, and red pepper flakes.

Bake for 15 minutes or until your egg whites are fully cooked.

Cut into slices like a regular pizza and serve hot.