- 2 packages Grow and Behold Beef Bacon
- 1 Beefsteak Tomato, sliced
- 2-3 leaves green lettuce or arugula, chopped
- Horseradish aioli
- 4 eggs (optional)
- 2-3 chives, finely chopped for garnish (optional)
- hot sauce (optional)
- 1 batch latkes (use your favorite recipe, or try ours below)
- Fry bacon in a large frying pan. Transfer to a paper-towel-lined plate and allow to cool and drain (bacon will crisp up as it cools).
- Make latkes (recipe below). Fry latkes in remaining bacon fat – add additional oil if necessary. Latkes should be slightly larger than your tomato slices, so adjust as needed.
- If you want to add a fried egg (making this a more substantial meal), fry eggs next. Make sure pan is hot, and cook quickly so white part sets up while yolk remains somewhat runny.
- To assemble, make a stack in the following order (bottom to top): latke, tomato, fried egg (if using), 2 pieces crisp bacon, dollop aioli and sprinkling of chives. Serve with hot sauce (if you like) and salt and pepper.
Basic Latke Recipe
- 2 eggs + 1 egg yolk
- 4 small potatoes, grated and drained (reserve starch)
- 2 onions, grated
- 2 teaspoons flour
- ½ teaspoon baking powder
- ¼ cup minced parsley
- salt & pepper
- ½ cup or more Duck Shmaltz or vegetable oil (or use remaining bacon fat in the pan)
- Grate potatoes and set in a mesh strainer over a large bowl. Allow to drain, pressing occasionally, 30-60 minutes. The starch will sink to the bottom of the liquid in the bowl. Drain off the liquid, and reserve the starch to mix back in with the batter.
- Combine eggs, yolk, potatoes & starch, onions, flour, baking powder, parsley and salt and pepper in a large bowl.
- Heat ¼ cup duck shmaltz in a large frying pan. Fry until golden, flip carefully, then transfer to paper towel-lined plates to drain. Can be kept warm for up to 30 minutes in a 200F oven. Add more fat, adjusting heat as pan warms up, to fry remaining latkes.