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Breakfast Taco Latkes

Cheesy Breakfast Taco Latkes

Amy Kritzer
Not to get cheesy, but these latkes are mozzar-hella good! And yes, there is cheese IN the Cheesy Breakfast Taco Latkes with Doña Sauce!
5 from 3 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Hanukkah
Cuisine Jewish
Servings 10 -12 depending on size


Cheesy Latkes

  • 2 pounds russet potatoes (approximately), washed (to get 5 cups shredded)
  • 2 tablespoons white onion grated (optional, you can add more too for more onion flavor)
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1 tablespoon potato starch (optional)
  • 1 teaspoon salt
  • ¾ cup shredded cheese, I like cheddar
  • ½ cup canola oil (or other oil for frying like grapeseed)


  • 8 eggs
  • 1 tbsp butter
  • 1 avocado, sliced or diced
  • Salt and pepper to taste
  • Doña Sauce (see recipe below)

Pico de Gallo

  • ½ cup red onion, diced
  • ¾ cup tomatoes, diced
  • ¼ cup cilantro, minced
  • 1 tbsp lime juice
  • Salt and pepper to taste


  • Latke time! If you are making the Doña Sauce and pico de gallo, make those first and set aside. You can make the Doña up to three days ahead and the pico a few hours ahead. Make the eggs right before serving.
  • To make the pico, combine all ingredients and set aside or refrigerate of not using right away.
  • Start by peeling your potatoes one at a time and shredding them with the large holes of a box grater into a bowl of ice water. You should have about 5 cups of potatoes. Grate the onions into there too. Let sit for 10 minutes.
  • Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels or cheesecloth and keep covered. Let the water sit for 5-10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom. This part is optional, but helps make crispier latkes with soft insides. You can also add potato starch to the potato mixer directly, but why do that when you already have it in the potatoes?!
  • Place potato/onion mixture in a large bowl, dry again very well. Then add in the eggs, flour, cheese and salt and reserved dried off starch and combine.
  • Set up a cooling rack over paper towels.
  • Meanwhile, heat up canola oil in a large (cast iron) saute pan. Pro tip- add a little piece of peeled carrot to the oil to help it from burning.
  • Scoop heaping 1/4 cup spoonfuls of the potato mixture into the oil (they should sizzle!) and flatten slightly and fry until golden brown, about 3 minutes. Don't worry about your latkes being perfectly round. Those fly away pieces get extra crispy and delicious especially with the cheesey goodness! Then flip and fry the other side. Don't overcrowd the pan.
  • Repeat with remaining latke batter, drying it again if liquid starts to accumulate. Drain on a rack over paper towels and sprinkle with more salt.
  • Make the eggs by whisking the eggs together in a bowl until uniform in color. Heat a large non-stick pan over medium-high heat and add butter to melt. Cook the eggs for 30 seconds while stirring with a rubber spatula, then remove the pan from teh heat for 30 seconds while stirring. Keep repeating this 30 seconds on the heat and 30 seconds off while stirring the whole time until the eggs are just set but still creamy. Season with salt and pepper to taste.
  • Top the hot latkes with eggs, pico de gallo, avocado and Doña Sauce or whatever you like! Eat!
Keyword Breakfast, Cheese, Hanukkah, Latkes, Tacos
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