Molly Yeh's Giant Skillet Latke | Girl Meets Farm

Molly is celebrating Passover with her super-crispy Giant Skillet Latke! Watch #GirlMeetsFarm, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3stUeJe Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Giant Latke Skillet RECIPE COURTESY OF MOLLY YEH Level: Intermediate Total: 2 hr 30 min (includes resting time) Active: 30 min Yield: 4 to 6 servings Ingredients Latke: 1 pound (2 small-medium) russet potatoes, scrubbed with the skin on 1/2 medium yellow onion (or a really small one) Kosher salt and black pepper 1 tablespoon lemon juice (from about 1/4 lemon) 3/4 teaspoon lemon zest (from about 1/4 lemon) 2 large eggs 1/2 cup (60g) matzo meal or 3/4 cup panko 2 tablespoons fresh dill, lightly chopped 1/4 cup olive oil or vegetable oil Topping: 1/4 cup creme fraiche or whole-milk yogurt 4 ounces sliced smoked salmon 3 eggs fried sunny-side up or over-easy or medium-boiled Hot sauce 1/4 cup (20g) chopped scallion greens (3 to 4 scallions); save the white parts for fried rice 2 tablespoons fresh dill, lightly chopped Kosher salt and black pepper Directions For the latke: Drape a clean dish towel (or cheesecloth) over a colander. Grate the potatoes and onion in food processor or by hand with a box grater and place inside the towel-lined colander. Sprinkle with 1/2 teaspoon salt, toss around and let drain in the sink for 20 to 30 minutes. Squeeze as much moisture as possible out of the potato-onion mixture. Combine with 1/2 teaspoon salt, the lemon juice, lemon zest, eggs, matzo meal and 2 to 3 turns of black pepper in a medium bowl and mix to form a pasty mixture. Fold the dill into the mix. Cover with plastic and refrigerate for 30 minutes to 1 hour. Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes. Also, preheat the oven to 350 degrees F. Add 4 tablespoons of the oil and swirl to coat the bottom of the pan. Flick a little piece of the potato-onion mixture into the oil; if it’s hot enough, it will sizzle lightly. Roll the potato-onion mixture into a ball and place it in the middle of the pan. Gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan. Cook on medium heat for 5 minutes. Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove. Place a plate over the pan and carefully invert to flip the latke. Slide it back into the pan and bake for another 10 minutes. For the topping: To assemble, place the latke on a plate. Spread some creme fraiche over the latke, then lay the salmon slices on top in an even layer. Top with the eggs, a dash of hot sauce, a few more dollops of the creme fraiche, the dill and chopped scallions, a few turns of black pepper and a pinch of salt. Slice into wedges to serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #Latke #GirlMeetsFarm #FoodNetwork Molly Yeh's Giant Skillet Latke | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=Z0KQRS8m4Kg&feature=youtu.be