Directions

For Kale Topping

1. Heat 2 TBSP oil in a large (12-inch) cast-iron skillet over medium.

2. Add red onion and 1/2 tsp salt; cook, stirring occasionally, until softened and lightly browned, 7-10 minutes.

3. Add kale and 1 tsp water, fold kale into onion mixture until kale wilts, about 2 minutes.

4. Add 1 TBSP balsamic vinegar and cook, stirring constantly, until evaporated, about 30 seconds. Remove from heat.

5. Transfer kale mixture to a small heatproof bowl; set aside.
6. Wipe skillet clean.

For Latkes

1. Preheat oven to 475°F with rack in middle position.

2. Working in batches, grate veggies and yellow onion on large holes of a box grate—OR—grate with grating blade in food processor.

3. Place grated vegetable mixture in a colander placed over sink.
4. Press down on grated veggies with your hands or a clean kitchen towel to remove as much liquid as possible. (The more potatoes you use, the more necessary this step.)

5. Transfer mixture to a large bowl. Add eggs, panko, chives, lemon zest, 1 TBSP Masi Masa Ras El Hanout Spice Blend and 1/2 tsp salt; stir until combined.

6. Add 1/4 cup oil to cleaned skillet. Swirl to coat and heat over medium-high until oil shimmers.

7. Spoon root veggie mixture into skillet (mixture should sizzle on contact—you can test by dropping in a bit before putting it all in).
8. Using a spatula, press mixture into an even layer to cover bottom of skillet.

9. Brush top of latke with 2 TBSP oil.

10. Bake in preheated oven on middle rack until latke bottom is browned and edges are crisp, 15-20 minutes.
11. Heat broiler to high (do not remove skillet from oven). Broil until top of latke is golden brown in spots, 4 to 5 minutes.
12. Remove from oven; let cool 5 minutes.
13. Place a large plate on top of skillet, and invert to remove latke.

14. Top latke with kale mixture and, if desired, dollops of crème fraîche or sour cream. Garnish with additional chives and serve.