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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/easy-latke-eggs-benedict-recipe/