Potato Latkes

In a medium pot, place 4 medium potatoes and enough water to cover the potatoes; boil until completely cooked; drain and grate potatoes.
Squeeze as much excess water from the grated potato as possible.
In the same pot, add all the remaining ingredients and toss together until well combined.
In a large non-stick skillet, over medium-low to medium heat, heat a half inch of canola oil.
Drop the latke mixture, by ½ cup measures, into the hot oil, spreading it out to about a half inch thickness.
Fry until golden brown on one side, then turn and cook until golden brown on the opposite side.
Drain on paper towels.

In a large sauté pan, over medium heat, sauté the garlic for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency.
Add the balsamic vinegar in the final minute or two of cooking before serving.