Disclosure: This post is sponsored by the Egg Farmer’s of Canada through their #BeEggsquisite holiday campaign. While I was compensated for my time, full creative control and opinions expressed are completely my own. Thank you for supporting me in running THM as a business!
In my 25 years I have learned three very important lessons: 1) Food processors are god’s gift to the earth, 2) if you’re hungry, eat an egg and 3) don’t plan to leave your house after frying latkes (potato pancakes). A recipe that uses both a food processor and eggs and doesn’t result in you carrying around the fried latke smell for days is what I consider the ultimate holiday hack.
My food processor is without a doubt the one kitchen gadget I could not live without. So much so that I have a backup in case the first one dies on me. I think my FP and I have become so close out of sheer laziness. When something calls for tons of chopping I am far more likely to just throw it in the food processor and let it do its business than pick up a knife. Same goes for shredding, slicing, kneading or whatever other attachments come with food processors.
As for eggs? Well my relationship with them is a result of my occasional lackadaisical tendencies as well. Sometimes I just don’t feel like cooking. We’ve all been there. We want something healthy and filling but cannot fathom the idea of cooking a full meal. That’s when eggs make their triumphant appearance. They’re packed full of protein and healthy fats and you can pretty much top them on anything and call them a meal. Eggs are the ultimate superfood IMO.
We’re pretty lucky here in Canada thanks to our supply management system which ensures that we are getting the best quality local foods from our farmer’s. This means that the eggs we buy in grocery stores (look for Grade A quality eggs!) are local and have met the highest standards for food safety and farming practices. Pretty sweet, right?
Now onto the third holiday hack. On Sunday I spent the day making latkes with my Mom in preparation for Hanukkah. I knew what was coming and brought a change of clothes because it’s impossible to not stink after frying latkes all day. Luckily the stench took over her home and not mine! My home currently smells wonderful thanks to the genius that is the baked latke cake. Just shaking things up one Jewish holiday at a time.
So for Hanukkah this year I highly recommend asking for a food processor or an unlimited supply of eggs (I would take either!) or at the very least making this Sweet Potato and Apple Baked Latke Cake with Baked Eggs. Not exactly what the Maccabees had envisioned would result from their last drop of oil but they were also living food processor-less so just roll with it..
Serving size: 4
- 2 large sweet potatoes, peeled and shredded*
- 1 medium onion, shredded
- 1 medium apple, shredded
- 6 large eggs (2 will be used in the cake)
- 1/4 cup almond meal
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 T coconut oil
- In a large bowl mix together sweet potatoes, onion and apple.
- Place a cup of the mixture in cheesecloth or with a dishtowel squeeze out excess liquid. Repeat cup-by-cup until the entire mix has been strained.
- Add 2 eggs, almond meal, salt and pepper to the mixture and combine well.
- Preheat oven to 400 degrees F.
- Heat up a large cast-iron skillet** and melt coconut oil.
- Saute mixture for 5 minutes over medium heat.
- Using a spatula press mixture down into skillet (or bake-safe dish) to form a cake. Create 4 small wells for the eggs but do not add the eggs.
- Bake for 15 minutes.
- Crack eggs into wells and bake for 7-10 minutes (7 minutes for over easy) or until done to preference.
- Let cool for 10 minutes before cutting and serving.
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What kitchen gadget could you not live without? What would you do with an unlimited supply of eggs?
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