Crispy Beet & Potato-Style Latkes with Fried Egg

• 🥄2 medium beets, peeled and grated≈ $1.60
• 🥚3 large eggs (1 for batter, 2 for frying)≈ $1.20
• 🍞3 tbsp all-purpose flour≈ $0.75
• 🫒3 tbsp cooking oil≈ $0.40
• 🥄1 cup fresh arugula≈ $0.90
• 🧂1/2 tsp salt≈ $0.10
• 🌶️1/4 tsp black pepper≈ $0.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Squeeze the grated beets firmly in a clean kitchen towel to remove excess liquid.

   Mark as done
2. 2

   In a mixing bowl, combine squeezed beets, 1 egg, flour, salt, and black pepper until cohesive.

   Mark as done
3. 3

   Heat 2 tablespoons of cooking oil in a skillet over medium-high heat.

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4. 4

   Drop batter into flat patties and fry for 4 minutes per side until crisp and caramelized along the edges; transfer to a paper towel.

   Mark as done
5. 5

   In the remaining oil, fry the other 2 eggs sunny-side up.

   Mark as done
6. 6

   Plate the crispy beet patties, top each with a bed of fresh arugula, and crown with a sunny-side-up fried egg.

   Mark as done