I just whipped these up for brunch and decided they were share-worthy. The red, purple, and fingerling potatoes are a little healthier than the traditional russet potatoes. This is totally vegan but you can use real eggs instead of chia eggs, or even serve a couple poached eggs on top. To be honest, I was longing for a coupe duck eggs that I sometimes get from a local urban farmer. Having said that, I love the gooey texture in the middle that can only be a result of the chia seeds and the consistency of the heirloom potatoes doing a little happy dance. Enjoy these with some homemade ketchup or smoked trout. Yum!

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Heirloom Potato & Kale Latkes

6 medium red, purple, fingerling, and-or other medium sized potato, grated- I mixed some up 2 cups chopped kale leaves 2 tbsp. chopped parsley 1 small onion, chopped 1 small shallot, chopped 1-2 cloves of garlic, mashed or grated 2 chia eggs (1 tbsp. chia seed to 3 tbsp. water, blended and set to egg consistency) 2 tbsp. nutritional yeast 1 tsp. sea salt (or to taste) 1/2 tsp. black pepper (or to taste) Olive oil for frying Mix all the ingredients but the salt and pepper in a medium mixing bowl until well blended. Place enough oil to coat the bottom of a non-stick skillet or sauté pan and heat to medium-hot. If it starts smoking, it is getting too hot. Using an ice cream scoop or pasta spoon, spoon a mound of latke mixture into the hot oil in a way that it is contained and sticking together. Gently smash down on the mound so it flattens a little, but still remains plump and intact. Repeat this until you have a manageable amount of latkes cooking in your pan. Let the latkes brown on one side, about 5-4 minutes, and turn gently. Let the other side brown, then remove, and drain on a paper towel lined sheet. Repeat until all the latke mixture is used. It should make 8-10 average sized latkes. Serve immediately, or save for later. These keep well in an oven heated to about 225° F. Reheat room temperature latkes at 400° F. You can freeze latkes, then reheat in a very hot oven, 450° F directly from the freezer for the best, crispiest result.