On the small chance you have any latkes leftover from your Hanukkah celebration, this eggy, savory breakfast is a terrific way to use them up. Pastry chef Caroline Schiff, who loves to fry up latkes the way her great-grandmother did, likes to use a dash of pimentón, Spanish smoked paprika, to give extra depth to the dish.

Ingredient :

• 3 tablespoons extra-virgin olive oil

• 1 small yellow onion, diced

• 4 to 6 leftover latkes, broken into 1-inch pieces

• ½ green or red bell pepper, seeded and thinly sliced

• 1 jalapeño, thinly sliced

• Pinch of kosher salt

• Freshly ground black pepper, to taste

• ¼ - ½ teaspoon paprika, preferably pimentón (Spanish smoked paprika)

• 4 large eggs

• ¼ cup grated cheddar or pepper jack cheese (1 ounce)

• Chopped fresh herbs such as parsley, chives, and/or dill (optional; for serving)

Directions :

1. Heat the oil in a large skillet over medium-high until shimmering, then add onion and cook, stirring frequently, until lightly browned, about 3 minutes.

2. Add the bell pepper and jalapeño and cook, stirring frequently, until soft, about 3 minutes. Season with salt, pepper, and paprika.

3. Gently stir in the latkes, spreading them out into an even layer. Let the latke mixture cook, undisturbed, until the latkes have re-crisped, about 3 minutes. Gently stir the mixture, then clear four little wells in the mixture, and crack in the eggs. Let cook for 1 minute, then sprinkle with cheese and cover to further cook the eggs and melt the cheese, 3 to 4 minutes more. Finish with a handful of fresh herbs, if desired, and serve immediately.