Loaded Leek and Potato Latkes

Loaded Potato LatkesLatkes are great by themselves, but one of our favorite brunch treats is to have them loaded. These Loaded Leek and Potato Latkes are topped with smoked salmon and creme fraiche and bits of red onion, capers and dill.

Despite the snow I went out on Friday night, and did my grocery shopping. I also reveled in the sheer beauty of the snow.  It looked like a scene out of a movie. I noticed an older couple – an Indian man and his Caucasian companion walking to the store with their arms linked. The gentle affection evident from a distance. I felt the gladness touch my heart. It was just the kind of night when I could have ordered a large hot chocolate and watched the snow for another hour.  I knew that I needed to get home.

Beauty aside, it is wonderful to hit the stores on a bad weather night. It is nice to be away from the insane crowds. I came home and made myself an easy twenty minute meal in the instant pot. It hissed and fixed itself while I took a nice warm shower.

Loaded Latkes

Deepta is going through her ethical phase, she has turned vegetarian or rather pescetarian on me.  Given my son’s pronounced fish allergies that essentially creates quite a challenge. This Saturday, much to my shock and surprise I found myself escorting her to detention. The prophesy of the terrible teenage years has come true and I am not sure I have been enjoying the prophesy. Of course, the prophesy also assures us that the teenage years will eventually go away and your child shall become a human being again.

Thank god we all agree on legumes in this family. Dal, chickpeas and dal again.

These loaded latkes are make upon my son’ request. Thankfully, they were peaceful fare that we gobbled up and all was well in the Spice Chronicles household again.

Loaded Leek and Potato Latkes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 to 5

Serving Size: 4 loaded latkes per person

Loaded Latkes are our favorite brunch or party treat. Potato Pancakes topped with smoked salmon, creme fraiche and anything else that your heart desires.


    For the latkes
  • 5 medium sized russet potatoes (makes about 20 latkes)
  • 1 teaspoon salt or to taste
  • 1/2 cup leek greens (soft green and pale green parts only)
  • 2 cloves garlic, minced
  • 1/2 red onion, thinly sliced
  • 1/4 cup matzoh meal
  • 2 eggs, beaten
  • 1 and 1/2 cups of canola oil (for frying)
  • For the toppings
  • 4 ounces smoked salmon (your favorite kind)
  • 1/3 cup Creme Fraiche or sour cream
  • 2 tablespoons diced red onions
  • 2 tablespoons of capers
  • Snipped Dill


  1. Peel and grate the potatoes, yes, I still use a box grater for this. Place in a cheesecloth lined colander. Sprinkle with salt.
  2. After about 20 minutes, gather the potatoes in the cheesecloth and form into a ball and twist and squeeze out the water from the potatoes. Spend a few extra minutes on this. It is well worth the effort.
  3. Place the squeezed potatoes in a mixing bowl, add in the chopped leeks, garlic, red onion, matzoh meal and the beaten eggs.
  4. Heat the oil in a shallow skillet.
  5. Carefully shape the potatoes into 2 inch oval pancakes and add to the heated oil about 4 to 5 at a time (depending on the size of your skillet).
  6. Fry on medium low heat for about 2 to 3 minutes on each side until the potato pancakes are golden.
  7. Top gently with smoked salmon, add a little creme fraiche or sour cream.
  8. Sprinkle with the red onions, a couple of capers and a little dill.
  9. Nosh with your family and get ready to welcome a new year.


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