Bacon Egg & Cheese Latkes

BEC Latkes

If you didn't know I live in NYC, and I like to break culinary rules. The baconeggncheese is probably the most iconicly NYC sandwich outside of the chopped cheese and pastrami sandwich. These are certainly NOT kosher, so there will be some pushback from more strict Jews (sorry, but my fiancée is Jewish and she loved them plus I say the Hanukkah prayer when we light the menorah).

Anyway-- these are delicious. Fry them low and slow in the bacon grease for max flavor. Supplement with a neutral oil when the bacon grease is used up.

Makes: 12–14 latkes (depending on size)

Ingredients

• 3 slices bacon, chopped
• 3 medium potatoes
• 65g shredded cheddar cheese
• 1 large egg
• 2 tablespoons cornstarch
• ½ tsp salt
• ½ tsp black pepper
• Olive oil, as needed (once bacon grease runs out0

Instructions

1. In a skillet over medium heat, cook the chopped bacon until about 75% cooked through (it will finish cooking when the latkes fry). Remove bacon with a slotted spoon and set aside. Reserve the bacon grease in the pan.
2. Grate the potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel or cheese cloth and squeeze out as much liquid as possible. This step is key for crispy latkes.
3. In a large bowl, combine the drained potatoes, cooked bacon, shredded cheddar, egg, cornstarch, salt, and pepper. Mix until evenly combined.
4. Heat the skillet with the reserved bacon grease over medium heat. Once the grease is mostly used up, add olive oil as needed to prevent sticking.
5. Scoop about 2 tablespoons of the mixture per latke into the pan and gently flatten. Cook until deeply golden and crispy.
6. Transfer cooked latkes to a paper towel lined rack. Serve hot with apple sauce, sour cream, or ketchup if you're really trying to get down with it.

Rough Estimate of Nutrition

Per Latke (Based on 13 latkes)

• Calories: 92 
• Protein: 4g
• Carbohydrates: 11g
• Fat: 4g
• Fiber: 1g

Recipe Keys

• Squeezing the potatoes dry is the difference between soggy and crispy.
• Cornstarch helps bind and crisp without making them dense.
• For higher protein, serve with Greek yogurt or cottage cheese on top.