Sesame Chili Scrambled Eggs with Yam Latkes
Recipe by Chef Michael Williams
Michael Williams

Sesame Chili Scrambled Eggs with Yam Latkes

  • Prep time 40 mins
  • Cook time 20 mins
  • Ready in 40 mins

Here is your next brunch idea.  Yams instead of potatoes for a little change on a classic to be served alongside some nicely spiced scrambled eggs.  Serve this with a bowl of Ed’s Soup Shack Tortilla soup for nicely rounded brunch.   


  • Yam Latkes:
  • Scrambled eggs:
  • Garnishes:


  1. Whisk the eggs and flour together in a mixing bowl.
  2. Grab the cheese grater and shred the yam and onion on the large holes.  Now for an important step…squeeze the liquid out of the shredded veggies using your hands.
  3. Once you have sufficiently squeezed, add the shredded yam and onion to the mixing bowl along with the garlic, salt, pepper and cumin seed.
  4. Stir very well until incorporated.
  5. Preheat a large cast iron or stainless steel pan on medium heat.  Drizzle a bit of sesame oil into the pan and then place a spoonful of the latke mix into the pan and flatten and shape into a small thin disc.  Repeat to fill the pan.
  6. Cook for 4 – 5 minutes and then flip and fry for another 4 – 5 minutes.  You want them browned nicely on both sides.
  7. Transfer the latkes to a baking tray and bake at 375 degrees F for 10 minutes
  8. For the scramble eggs, clean and preheat a large fry pan on medium heat.  Add the sesame seeds to the pan and toast until lightly browned.
  9. Now add in the whisked egg mixture and using a heat resistant rubber spatula, keep the eggs moving to make a nice light scramble.
  10. Serve alongside the yam latkes and garnish with the avocado and red pepper.


Add a touch of fresh salsa and sour cream to bring this up another level.

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