Latkes and breakfast go together like peanut butter and jelly. Like matzah balls and chicken soup. Like lox and cream cheese. And every year I feel a strong drive to find new ways to combine breakfast flavors and classic potato pancakes.
What makes these “everything bagel” latkes so special is what is inside and on top. The latkes themselves have “everything topping” inside as well as creamy, tangy goat cheese. And then on top you spread a homemade dill cream cheese and top it all off with some salty smoked salmon.
Wanna get really fancy? Try making your own gravlax. Add some sliced red onion, cucumber and even some capers for a full bagel and schmear experience.
Wanna go a less homemade route? Buy some flavored cream cheese right in the store. I think a scallion cream cheese would also go great in this recipe, and can usually be found in most supermarkets or bagel shops.
These latkes are both creamy and savory, and I like making them bite-sized so guests can easily eat them with their fingers.
