Sweet Potato Latkes with Soft Scrambled Eggs
Serves
8
Prep Time
15 min
Cook Time
30 min
Print RecipeIngredients
- 1 onion, grated
- 8 eggs, divided
- 1 tsp (5 mL) salt
- ½ tsp (2.5 mL) pepper
- 4 cups (1 L) grated sweet potatoes, about 2 medium potatoes
- ¼ cup (60 mL) all-purpose flour
- ¼ cup (60 mL) canola oil, divided
- 1 tbsp (15 mL) butter
- 2 tbsp (30 mL) 5% light cream
- Sour Cream (optional)
- Chives
Instructions
- Step 1
Combine onion, 2 eggs, salt and pepper in large bowl. Add potato and flour; toss until evenly combined.
- Step 2
Heat 1 tbsp (15 mL) oil in large non-stick skillet set over medium heat. Drop 1/3 cup (75 mL) portions of batter into the skillet. Flatten and shape into a 3-inch (8 cm) patties.
- Step 3
Cook for 5 to 7 minutes per side or until tender and golden. Transfer to parchment-lined baking tray; hold in warm oven. Repeat with remaining oil and potato mixture, in three additional batches.
- Step 4
Meanwhile, lightly beat remaining eggs. Melt butter in small saucepan set over medium heat. Add eggs and cook, while stirring, for 2 minutes or until almost set. Remove from heat and stir in cream until well combined. Season with salt and pepper, to taste.
- Step 5
Place 2 latkes on each plate and top with scrambled eggs. Garnish with a dollop of sour cream and chives.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 274 |
| Fat | 18 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 16 g |
| Fibre | 2 g |
| Sugars | 1 g |
| Protein | 10 g |
| Sodium | 205 mg |
