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Photo of Leftover latke hash by WW

Leftover latke hash

7
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
If you find yourself with some leftover latkes, put them to good use—and stretch them a little farther—with this satisfying breakfast skillet. Chopped latkes combine with sautéed carrots, bell pepper, and scallion until lightly crisped, then eggs go in and cook until set. The finishing touches of Parmesan and dill elevate all the flavours.

Ingredients

Cooking spray

4 spray(s)

Canola oil

2 tsp(s)

Shredded carrots

⅔ cup(s)

Yellow bell pepper

1 medium, cut into thin strips

Scallions

⅓ cup(s), chopped

Potato latkes

6 piece(s), coarsely chopped

Kosher salt

¼ tsp(s)

Egg

4 large

Grated Parmesan cheese

2 tbsp(s)

Fresh dill

1 tbsp(s), chopped

Instructions

  1. Coat a medium skillet with cooking spray and heat over medium. Add the oil to the pan and swirl to coat. Add the carrots and bell pepper; cook until softened, 3 to 4 minutes, stirring occasionally. Add the scallions and latkes; sprinkle with the salt. Cook until the latkes are slightly crispy, 3 to 4 minutes, stirring occasionally.
  2. Make 4 indentations in the potato mixture and crack 1 egg into each. Cover and cook until the egg whites are set, 4 to 5 minutes, or to desired degree of doneness. Sprinkle evenly with the Parmesan and dill.
  3. Serving size: about 1 cup

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