Latke Egg Sandwich
I know I’m not alone in saying this, but wow, do I love breakfast! At home, we can’t keep enough eggs in our fridge—our current habit is over three dozen a week for two people! And at On Rye, we serve breakfast all day long. I’d be kidding if I pretended like we didn’t put that on the menu to satisfy our own cravings.
This breakfast sandwich celebrates the Chanukah miracle of oil three times over—through latkes, pastrami “bacon” and, of course, eggs.
- Pastrami "Bacon"
- 4 pieces On Rye pastrami
- Fried Egg
- 2 eggs
- 2 tablespoons oil of your choosing (I like olive)
- 1 large baking potato, peeled
- 1 small onion, peeled
- ¼ cup all-purpose flour
- 1 large egg, lightly beaten
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- Vegetable oil, for frying
- Pastrami “bacon”: Warm a skillet on medium-high heat. Lay pastrami slices down flat in pan and render until brown and crispy, about 1 to 2 minutes. Flip and render on other side. Remove and transfer to paper towel.
- Fried eggs: In same skillet, drizzle oil into pan on medium-high heat. When oil is shimmering, carefully add eggs one at a time. Cook eggs until edges are brown, about 2 minutes while shaking pan occasionally. Carefully tilt skillet and spoon oil over egg whites until whites are set, about 1 minute more. Remove and transfer to paper towel.
- Latkes: In a food processor, coarsely shred the potato and onion. Dump contents into a colander and strain out as much liquid out as possible. Use a paper towel to further squeeze the strands dry. In a large bowl, whisk the flour, egg, salt and pepper together. Add the potato and onion mixture and toss to evenly coat. Drizzle 2 tablespoons vegetable oil onto a skillet. Once warm, drop a heaping teaspoon of the mixture into the pan and flatten with a spatula. Cook until edges are golden brown (about 2 minutes) and flip. Cook the opposite side about 1 minute more until brown. Drain on paper towels. Continue to coat pan with additional oil and repeat process until all latkes are made.
- Assemble sandwich, layering an egg on top of a latke, then adding the pastrami "bacon" and topping with another latke.