Serves 4

• 2 packages Grow & 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)

 

Prepare the sandwich ingredients

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.