Easy Latke Eggs Benedict Recipe

Introduction

This Easy Latke Eggs Benedict puts a delicious twist on a breakfast classic by swapping English muffins for crispy potato latkes. Topped with smoked salmon, perfectly poached eggs, and a rich hollandaise sauce, it’s a brunch dish that’s both satisfying and elegant.

Ingredients

• For the potato pancakes:
• 2 tbsp matzo meal (or all-purpose flour)
• 1 large egg (lightly beaten)
• 1 1/2 lb russet potatoes (peeled and grated)
• Vegetable oil (enough to come 1/4 inch up the sides of the pan for frying)
• 1/2 medium yellow onion (grated finely)
• 1/2 tsp ground black pepper
• 1 tsp kosher salt
• For the poached eggs:
• 8 large eggs (very fresh for best poaching results)
• Splash of white vinegar (helps the whites set)
• For the hollandaise sauce:
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 cup unsalted butter (melted slowly and cooled slightly)
• 1/4 tsp kosher salt
• For serving:
• 4 oz cold smoked salmon (thinly sliced)
• Finely diced red onion (adds color and bite)
• Chopped chives (for garnish)

Instructions

1. Step 1: Grate the russet potatoes and yellow onion using a food processor with a fine grating blade or by hand. Place the grated potatoes in a large bowl of lightly salted water and soak for 20 to 30 minutes to remove excess starch and prevent browning.
2. Step 2: Drain the potatoes and squeeze out as much moisture as possible using a clean kitchen towel or paper-towel lined salad spinner. In a large bowl, combine the drained potatoes and onion with the lightly beaten egg, matzo meal, kosher salt, and ground black pepper. Fold gently until the mixture is evenly moistened.
3. Step 3: Heat a large skillet over medium heat and add enough vegetable oil to reach 1/4 inch deep. Once the oil is shimmering, spoon about 3-4 tablespoons of the potato mixture into the skillet and shape into 3-inch rounds. Fry 3-4 latkes at a time, cooking each side 6 to 10 minutes until golden and crispy. Drain on a baking sheet and keep warm in the oven while cooking remaining latkes.
4. Step 4: Crack each egg into a small ramekin. Bring 2 inches of water with a splash of white vinegar to a bare simmer in a saucepan. Gently slide each egg into the water and poach for 4½ to 5 minutes until whites are set and yolks are jammy. Transfer eggs to a lightly oiled plate. Poached eggs can be reheated for 30 seconds in simmering water if needed.
5. Step 5: In a blender, combine egg yolks, lemon juice, and salt. Blend until smooth. Slowly drizzle in melted butter with the blender on low to emulsify and thicken the hollandaise sauce. If too thin, whisk gently over a simmering water bath until thickened. Keep warm but avoid overheating.
6. Step 6: To assemble, place a warm latke on a plate. Top with a slice of smoked salmon and a poached egg. Drizzle generously with hollandaise sauce, then garnish with chopped chives and finely diced red onion. Finish with flaky salt and freshly ground black pepper. Serve immediately.

Tips & Variations

• Use matzo meal for extra crunch in the latkes, but all-purpose flour works well as a substitute.
• Soaking and thoroughly draining the potatoes is key to crispy, non-soggy latkes.
• For a vegetarian option, swap smoked salmon for sautéed spinach or avocado slices.
• To keep latkes crispy if making ahead, reheat them on a wire rack in a 350°F oven.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 2 days. Reheat on a wire rack in a 350°F oven to retain their crispness. Poached eggs are best eaten fresh, but you can gently reheat them by dipping in simmering water for 30 seconds. Hollandaise sauce is best served fresh but can be kept warm for up to 30 minutes over a gentle warm water bath.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the latkes ahead of time?

Yes, you can fry the latkes in advance and keep them warm in the oven. For the best texture, reheat them on a wire rack in the oven at 350°F just before serving.

What if I don’t have a blender for the hollandaise sauce?

You can make hollandaise by whisking egg yolks over a double boiler and slowly adding melted butter while whisking vigorously. It requires some patience but creates a smooth sauce without a blender.

Easy Latke Eggs Benedict Recipe

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★★★★★

5 from 85 reviews

This Easy Latke Eggs Benedict is a delightful twist on the classic brunch favorite, featuring crispy homemade potato latkes topped with delicate poached eggs, silky hollandaise sauce, and smoked salmon. The latkes provide a crunchy base packed with flavor, while the creamy hollandaise and fresh garnishes complete the dish beautifully, making it perfect for special occasions or a luxurious weekend breakfast.

• Author: Joe
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Brunch
• Method: Frying
• Cuisine: Jewish American
• Diet: Kosher

Ingredients

Scale 1x2x3x

For the Potato Pancakes:

• 2 tbsp matzo meal (Streit’s brand recommended for optimal crunch)
• 1 large egg (lightly beaten)
• 1 1/2 lb russet potatoes (peeled and grated, about 2 to 3 large or 3 to 5 medium potatoes)
• Vegetable oil (enough to come 1/4 inch up the sides of the pan, for frying)
• 1/2 medium yellow onion (grated finely)
• 1/2 tsp ground black pepper
• 1 tsp kosher salt

For the Poached Eggs:

• 8 large eggs (very fresh for best poaching results)
• Splash of white vinegar (helps the whites set)

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 cup unsalted butter (melted slowly and cooled slightly)
• 1/4 tsp kosher salt

For Serving:

• 4 oz cold smoked salmon (thinly sliced)
• Finely diced red onion (for color and bite)
• Chopped chives (for garnish)
• Flaky salt and freshly ground black pepper (to taste)

Instructions

1. Grate and Soak Potatoes and Onion: Grate the russet potatoes and yellow onion using a food processor with a fine grating blade or by hand. Place the grated potatoes in a large bowl of lightly salted water and soak for 20 to 30 minutes (up to 1 hour if possible) to remove excess starch and prevent browning.
2. Drain and Prepare Potato Mixture: Drain the potatoes and onion thoroughly, squeezing out as much moisture as possible using a clean kitchen towel or paper towel-lined salad spinner. In a large bowl, combine the drained grated potatoes and onion with the lightly beaten egg, matzo meal, kosher salt, and ground black pepper. Fold gently until the mixture is evenly moistened and cohesive.
3. Fry the Latkes: Heat a large skillet over medium heat and add vegetable oil to a depth of 1/4 inch. When the oil is shimmering, spoon about 3-4 tablespoons of the potato mixture per latke into the skillet and shape into 3-inch rounds. Fry 3-4 at a time without overcrowding. Cook for 6 to 10 minutes per side until golden brown, then flip and cook an additional 5 to 6 minutes. Remove with a slotted spatula and drain on a baking sheet. Keep warm in the oven while cooking the remaining latkes. Reheat leftovers on a wire rack at 350°F for crispiness.
4. Poach the Eggs: Crack each egg into a small ramekin. Fill a saucepan with 2 inches of water, add a splash of white vinegar, and bring to a bare simmer over medium heat, ensuring small bubbles form without boiling. Gently slide each egg into the water and poach for 4½ to 5 minutes until the whites are set and yolks are jammy. For firmer yolks, poach for about 30 seconds longer. Remove with a slotted spoon and transfer to a lightly oiled plate. Eggs can be reheated briefly if needed.
5. Make the Hollandaise Sauce: In a blender, combine the egg yolks, fresh lemon juice, and kosher salt and blend on medium-high speed until smooth. Slowly drizzle in the melted unsalted butter while blending on low, starting gradually until the sauce thickens, then finish adding the butter to emulsify completely. If too thin, gently whisk over a simmering water bath until slightly thickened, being careful not to overheat and scramble the eggs. Keep sauce warm over a warm water bath until serving.
6. Assemble the Latke Benedict: Place a warm latke on each plate. Top with a slice of cold smoked salmon and a poached egg. Generously drizzle with warm hollandaise sauce, then garnish with chopped chives and finely diced red onion. Finish with flaky salt and freshly ground black pepper to taste. Serve immediately for best flavor and texture.

Notes

• Using very fresh eggs is crucial for neat poaching results.
• Allow soaking of grated potatoes to remove excess starch, which helps achieve crispy latkes.
• Use a thermometer or test oil heat carefully when frying to avoid greasy latkes.
• Leftover latkes can be reheated on a wire rack in a 350°F oven to maintain crispiness.
• Keep hollandaise sauce warm but avoid direct heat to prevent curdling.
• Matzo meal can be substituted with all-purpose flour if preferred.
• For a dairy-free variation, try omitting butter and using a hollandaise alternative, though it will alter the classic flavor.

Keywords: latkes, eggs benedict, potato pancakes, hollandaise sauce, poached eggs, smoked salmon, brunch recipe, Jewish cuisine