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Crispy Skillet Latke with Lox and Everything Bagel Greek Yogurt


  • 2 russet potato
  • 3 Tbsp olive oil
  • 2 eggs
  • 1/4 cup grated parmesan or romano cheese
  • 2 Tbsp green onion, minced
  • 1 Tbsp fresh dill, chopped
  • freshly ground black pepper
  • 1 cup whole fat greek yogurt
  • 1 Tbsp everything but the bagel seasoning
  • 4 oz smoked salmon
  • 2 Tbsp capers
  • 1/4 cup thinly sliced red onion


  1. Peel potatoes and shred on a coarse grater. Place shreds in a thin tea towel and twist to wring out the liquid. Get it all out!
  2. Preheat the oven to 425 F. Place a 12-inch cast iron skillet over high heat and add olive oil.
  3. In a large bowl, whisk together eggs, cheese, green onions, dill, and black pepper. Add potatoes and stir to incorporate.
  4. When the oil is shimmering, add the potato pancake batter. Using a spatula, pat it into an even layer while leaving the top a little bit lumpy.
  5. Cook on the stovetop for 5 to 6 minutes, until the bottom is starting to brown and set.
  6. Transfer skillet to the preheated oven and bake for 8 to 10 minutes.
  7. When the pancake seems cooked through, switch to the broiler and cook until the top is quite brown and crunchy.
  8. In a small bowl combine yogurt with seasoning. Spread on the latke.
  9. Arrange smoked salmon and onions.
  10. Sprinkle with capers.

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