Latkes with poached eggs, beetroot & creamy horseradish
Waitrose and Partners

Latkes with poached eggs, beetroot & creamy horseradish

Crispy potato latkes topped with soft poached eggs, sweet-pickled cooked beetroot, salty capers and a punchy horseradish dressing.
You can make the latkes in advance and chill (or freeze in an airtight bag or container). Simply defrost them overnight in the fridge if frozen and then reheat until piping hot throughout.

Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.

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  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 medium baking potatoes (about 300g), peeled
  • 1 medium onion, peeled
  • 25g Essential Plain Flour
  • 3 eggs, 1 lightly beaten
  • 1 caraway seeds, crushed in a pestle and mortar
  • 3 soft cheese
  • 6.6g ⅓ x 20g pack dill, fnely chopped, plus extra fronds to serve
  • 3 tbsp hot horseradish
  • 1 tsp nonpareille capers, fnely chopped
  • ½ unwaxed lemon, zested and cut into wedges
  • 2 tbsp sunflower oil
  • 2 cooked baby beetroot (about 70g), chopped into roughly 1cm cubes


  1. Coarsely grate the potatoes and onion. Tip into a clean tea towel, wrap up and hold over the sink to squeeze out as much liquid as possible. Tip into a large bowl and mix in the four, beaten egg and caraway; season and set aside.

  2. In a small bowl, mix together the soft cheese, fnely chopped dill, horseradish, capers and lemon zest with 1 tbsp water; season with black pepper and set aside. Preheat the oven to 110ºC, gas mark ¼. Line a large baking tray with baking parchment. Heat the oil in a large frying pan over a medium-high heat. Working in batches, dollop heaped tablespoons of latke mixture into the pan (you want to make 6 in total); press down with a spatula so they are quite fat. Fry for 3-4 minutes each side, until golden and crisp and cooked through. Transfer to the parchment-lined tray and put in the oven to keep warm while cooking the remaining latkes.

  3. Meanwhile, bring a large pan of water to the boil and poach the eggs (see left). To serve, divide the latkes between 2 plates; top with the soft cheese mixture and beetroot. Finish with the poached eggs, scattering over a few dill fronds and a grinding of black pepper. Serve with lemon wedges to squeeze over.


Typical values per serving when made using specific products in recipe


2,658kJ/ 636kcals



Saturated Fat












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