Sweet Potato Latke with Poached Eggs

Sweet Potato Latke with Poached Eggs

{makes 10 Latkes}


675g Maris Piper potatoes (approx. 3 large) grated

250g sweet potato, grated

1 white onion, grated

60g fine cornmeal flour sifted

1⁄2 tsp baking powder, (gluten-free)

1 large egg

1 large egg yolk only

sea salt and white pepper

500ml sunflower oil


4 tbsp crème fraiche

225g smoked salmon

4 large eggs

2 tsp vinegar

Small handful chives, chopped sprig of dill


Preparation time – 60 mins, cooking time – 20 mins

Grate the potatoes using the coarse side of the grater or a food processor. Place in a clean tea towel and squeeze out as much liquid as you can, then place the potato in a bowl (you want your moisture from other ingredients, not the potato).

Grate the sweet potato and onion and place in the same bowl as the white potato. In a separate bowl, beat the whole egg, and egg yolk. Season generously with sea salt and white pepper and mix well with potato mixture.

Add the sifted fine cornmeal flour and mix well. Using a 2.5cm round cutter, place a large tablespoon of filling into the cutter, with a chopping board underneath, squeeze the filling until level, lift off the cutter and repeat with the remaining mixture.

Place a large frying pan on the stove, add the oil on a medium/ high heat. Using a spatula carefully slide off the latkes into the hot oil, fry over moderate heat until brown on the underside (approx. 3-4 minutes), then flip over using a fork and spatula (approx. 3-4 minutes) until crisp and golden.

Remove from the pan, drain on paper towel and serve hot. Keep a lined tray ready for the latkes to keep warm in the oven as you make more batches… They’ll also cook through a little more in the oven. Don’t stack! You can’t leave the latkes in the frying pan too long because the natural sugar content of the sweet potato it will blacken easily – which is why it’s important you don’t have your stovetop heat on too high.

Poach the eggs to your liking in simmering water with a little vinegar for 3-4 minutes, then dry on paper towels.

Stack two potato pancakes per person with the egg on top. Add a spoonful of crème fraiche, with a sprig of dill and a smoked salmon flower (roll the smoked salmon and crunch together by the sides), and sprinkle with the chives.



Always use fresh eggs when poaching and add a little vinegar to the water. This holds the egg’s protein together. Another trick is to break the eggs into a cup first, then add to the simmering water.

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