Sweet Potato Latkes with Salmon and Poached Eggs

I’m currently sitting on a really long flight home from Bali and realized I hadn’t had a chance to share this delicious and super simple recipe with you that I made for brunch a few weeks ago. I try not to be too much a creature of habit when it comes to preparing meals, but I’ll be honest, the majority of my breakfasts include sweet potatoes and eggs in some form. I love them and they provide a good source of carbohydrates and protein each morning before I head to the gym.

On the weekends I also love a good bunch. I like to sleep in a little bit, make a pot of coffee and enjoy something delicious while I do a little blogging. It’s the best way to start my weekend. Especially when the weathers nice and I can just sit out on the porch for a few hours. Sometimes I’ll have the whole pot of coffee to myself. Hey, I can’t help it! It’s so good.

Sweet Potato Latkes with Salmon and Poached Eggs
Prep  15 min
Cooking  25 min
Servings 2

INGREDIENTS

For the salmon:

  • 8 ounces salmon filet 
  • 1/2 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Ground 2 Table seafood spice blend
  • 1/2 tsp salt

For the sweet potato latkes:

  • 1 large sweet potato
  • 1/4 of an onion
  • 1 tbsp cassava flour
  • 1 tsp Ground 2 Table all purpose spice blend
  • 1/2 tsp salt
  • 1 egg

For the poached eggs:

  • 2 eggs
  • 1/2 tsp vinegar

INSTRUCTIONS

  1. Preheat oven to 400F

For the salmon:

  1. Pat the salmon filet dry
  2. In a bowl combine the olive oil, lemon juice, fresh parsley, seafood spice and salt
  3. Grease a baking sheet, add the salmon filet, and brush with the seasoning you've mixed
  4. Bake for 25 min

For the latkes:

  1. Grate the sweet potato and onion with a cheese grater or julienne peeler
  2. Add the grated sweet potato and onion to a bowl and combine with the cassava flour, all purpose spice, salt and egg and beat to combine
  3. Grease a baking sheet and place a scoop of the mixture onto the sheet, rounding and flattening it. You should be able to make about 4 latkes
  4. Bake for 15 min 

For the eggs:

  1. While the latkes and salmon bake prepare the poached eggs
  2. Combine 1 and 1/2 inches of water and vinegar in a saucepan and bring to a simmer
  3. Break each egg into a cup and slide into the water
  4. Cook for 2 to 3 minutes and remove with a slotted spoon
  5. Top 1 or 2 latkes with 4 ounces of salmon and 1 poached egg