On the small chance you have any latkes left over from your Hanukkah celebration, this eggy, savory breakfast is a terrific way to use them up. Pastry chef Caroline Schiff, who loves to fry up latkes the way her great-grandmother did, likes to use a dash of pimentón, Spanish smoked paprika, to give extra depth to the dish.


Credit: Anna Stockwell

Recipe Summary

15 mins
20 mins
Makes 2 generous servings


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a large skillet over medium-high until shimmering, then add onion and cook, stirring frequently, until lightly browned, about 3 minutes.

  • Add the bell pepper and jalapeño and cook, stirring frequently, until soft, about 3 minutes. Season with salt, pepper, and paprika.

  • Gently stir in the latkes, spreading them out into an even layer. Let the latke mixture cook, undisturbed, until the latkes have re-crisped, about 3 minutes. Gently stir the mixture, then clear four little wells in the mixture, and crack in the eggs. Let cook for 1 minute, then sprinkle with cheese and cover to further cook the eggs and melt the cheese, 3 to 4 minutes more. Finish with a handful of fresh herbs, if desired, and serve immediately.