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EC: Leftover Latkes Make a Superior Breakfast Sandwich
Credit: Photo by Kai Schwabe via Getty images

The day after I make my Hanukkah latkes, my kitchen basically has a hangover. It’s messy, it smells like grease. It just seems tired. Just as any hungover human I know feels instantly better after the first bite of a breakfast sandwich (and maybe a big glass of water), I treat my post-latke kitchen to the same meal. Using a hair of the dog-model of sorts, I use latkes leftover from the night prior in this breakfast sandwich.

You’ll need 3 latkes for each sandwich. Crisp up the latkes in a 200ºF oven or toaster oven for about 3 minutes per side.

Meanwhile, fry an egg. For the sake of this sandwich’s architecture, I like to make sure that the egg won’t fan out into a wonky amoeba-like shape. You definitely don’t have to bother with this, but I do, since I tend to make my latkes about 3 inches wide, and I don’t like egg white spilling out of my sandwiches. There are two ways to ensure that the watery outer egg white stays put. 1. Crack the egg into a fine mesh sieve and let the super-liquidy part drain off into a bowl or the sink. 2. Grease the ring part of a mason jar lid or a metal biscuit cutter with cooking spray and crack the egg into that. However you plan to shape your round egg, cook it sunny-side up in a nonstick pan over medium heat.

Next, heat up a sausage patty, whichever patty pleases you. Classic pork sausage is a good choice, but if you have some leftover frozen turkey sausage from a Friendsgiving past, that also works very well, as do meatless patties. Meatless patties are also a perfect way for those who keep Kosher to solve the whole no-meat-and-dairy-on-the-same-plate thing.

When you’re about ready to assemble your sandwich, pull the latkes out of the oven. Spread one latke with sour cream or mayo, then add a bit of grated cheddar or a slice of American cheese. Drop the warm egg on top of the cheese, add a handful of tender greens like arugula or watercress if you'd like, then place another latke on top. Gently spread this latke with ketchup or hot sauce, then place the sausage on top of that. If you want, now’s the time to add a slice of tomato. Finish the sandwich with the final latke, spread with more sour cream, mayo, hot sauce, or ketchup. Devour, probably over a large plate or the sink—this is a messy one.