I’ve always loved cooked breakfast foods—but truthfully, I like them best around 11:00 a.m., once I’m fully awake and ready to cook. That’s why Saturdays feel so special. Most weekdays, it’s cereal, toast, or whatever fruit is handy.

But sometimes, I like to surprise Justin by slipping out of bed early to make something homemade before class. One morning, I tiptoed out at 6 a.m., careful not to wake the sleeping law student, and made these potato pancakes.

Latkes are traditional Hanukkah fare, but you don’t need a holiday—or to be Jewish—to enjoy them. They’re crisp, savory, and endlessly versatile. Some people serve them with applesauce or sour cream, others top them with a fried egg. My favorite idea? Slices of pear and brie. However you serve them, they’re bound to be delicious.

The recipe makes plenty, and the good news is leftovers re‑crisp beautifully in the oven at 400°F for a few minutes. They taste almost as good the next day.

Potato Pancakes (Latkes)

Ingredients

Instructions

1. Prep Vegetables
   Peel potato and onion. Shred coarsely using a grater, mandoline, or food processor. Squeeze dry with cheesecloth or colander. Let stand 2 minutes, then squeeze again.
2. Mix Batter
   In a large bowl, whisk flour, egg, salt, and pepper. Stir in potato‑onion mixture until evenly coated.
3. Fry Latkes
   Heat 2 tbsp oil in a skillet over medium‑high. Drop spoonfuls of mixture into pan, flattening slightly. Cook ~1½ minutes until edges are golden. Flip and cook ~1 minute more.
4. Drain & Repeat
   Transfer to paper towels to drain. Repeat with remaining mixture, adding oil as needed.
5. Keep Warm
   Hold finished latkes in a 200°F oven while cooking the rest so they’re all hot at serving time.