Latke Double Down

• medium russet potatoes (about 1 pound)↗2
• yellow onion, peeled and grated on large holes of a grater↗1⁄2
• tablespoon everything bagel seasoning (recipe follows)1
• teaspoon kosher salt↗3⁄4
• teaspoon ground black pepper↗1⁄4
• large egg, lightly beaten↗1
• tablespoon all-purpose flour↗1
• cup canola oil↗1⁄2 - 1
• cup sour cream↗1
• ounces smoked salmon↗4
• cup sliced scallion, green part only1⁄2
• slices tomatoes↗6
• Everything Bagel Seasoning
• tablespoon sesame seeds↗1
• tablespoon poppy seed↗1
• tablespoon dried minced onion1
• tablespoon instant minced garlic↗1
• tablespoon flaky sea salt↗1

Step-by-step instructions

1. 1

   Fill a large bowl with cold water. Working one at a time, peel potatoes and grate on the large holes of a box grater. Place grated potatoes into the bowl with cold water.

2. 2

   Once the potatoes have been added to the water and soaked for 1-2 minutes, drain and place in a large clean kitchen towel with the grated onion and squeeze to remove as much liquid as possible. Place potatoes and onion in a large bowl and combine with Everything Bagel Seasoning, salt, pepper, egg and flour.

3. 3

   Heat 1/4 cup oil in a large nonstick skillet. Spoon potatoes into skillet, making them into about 3-inch wide and 1/2-inch tall cakes. Cook until crisp and golden, about 4-5 minutes per side. Transfer to a towel-lined place. Repeat with remaining ingredients, adding more as needed to crisp the latkes.

4. 4

   To assemble the “Double Down” cakes, spread sour cream on one side of a latke and top with smoked salmon, onions and a slice of tomato. Spread more sour cream on another latke and top the sandwich. Repeat with remaining ingredients.

5. 5

   In a small bowl, mix ingredients to combine well. Store in an airtight container.