Introduction

Enjoy a delightful twist on a brunch classic with Easy Latke Eggs Benedict. Crispy potato pancakes replace the usual English muffin, topped with luscious poached eggs, silky hollandaise, and smoked salmon. This comforting dish is perfect for impressing guests or elevating a weekend breakfast.

Three crispy, golden brown potato cakes form the base layer on a white speckled plate with a white marbled texture surface in the background. Each potato cake is topped with a smooth, bright white poached egg that is covered generously in a pale yellow hollandaise sauce. The sauce pools slightly around the cakes, and finely chopped green chives and small pieces of purple-red onion are sprinkled on top, adding vibrant color contrast. A light dusting of black pepper is visible on the eggs and sauce, enhancing texture and detail. The arrangement is neat, with the three stacks placed close together but distinct from each other. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the potato pancakes:
- 2 tbsp matzo meal (Streit’s brand recommended for crunch)
- 1 large egg, lightly beaten
- 1 1/2 lb russet potatoes, peeled and grated
- Vegetable oil, enough to fill pan 1/4 inch deep 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
- Splash of white vinegar
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
- Chopped chives for garnish

Instructions

Step 1: Grate the russet potatoes and yellow onion using a food processor with a fine grating blade. 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.
Step 2: Drain the potatoes and squeeze out as much moisture as possible using a clean towel or paper-towel lined salad spinner. In a large bowl, combine the drained potatoes, grated onion, beaten egg, matzo meal, kosher salt, and ground black pepper. Fold gently to mix evenly.
Step 3: Heat vegetable oil in a large skillet over medium heat to a 1/4-inch depth. When shimmering, spoon 3-4 tablespoons of the potato mixture per latke into the pan, shaping into 3-inch rounds. Fry 3-4 latkes at a time without crowding, cooking 6 to 10 minutes per side until golden brown. Drain on a baking sheet and keep warm in the oven.
Step 4: For the eggs, bring a saucepan with 2 inches of water and a splash of white vinegar to a bare simmer. Crack each egg into a small ramekin, then gently slide into the water. Poach for 4½ to 5 minutes until whites are set and yolks remain jammy. Transfer to a lightly oiled plate. Reheat poached eggs briefly in simmering water if needed.
Step 5: To make hollandaise, blend the egg yolks, lemon juice, and kosher salt on medium-high speed until smooth. With the blender on low, slowly drizzle in the warm melted butter until the sauce thickens and emulsifies. If too thin, gently whisk over a simmering water bath until slightly thickened without curdling.
Step 6: Assemble by placing a latke on each plate, topping with smoked salmon, a poached egg, and a generous spoonful of hollandaise sauce. Garnish with finely diced red onion and chopped chives. Serve immediately for best texture and flavor.

Tips & Variations

Use very fresh eggs for neat poaching results and avoid overcooking the eggs to keep yolks perfectly runny.
Matzo meal gives extra crispness to latkes, but you can substitute with all-purpose flour if needed.
Leftover latkes reheat beautifully on a wire rack at 350°F to restore crispness.
For a vegetarian version, omit smoked salmon and add sliced avocado or sautéed spinach instead.

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 maintain crispness. Poached eggs are best eaten fresh but can be reheated gently in simmering water for about 30 seconds. Hollandaise sauce is best enjoyed immediately but can be kept warm briefly in a bowl over hot water; avoid reheating as it may separate.

How to Serve

Three crispy golden-brown hash brown patties lie on a white plate with a white marbled texture background. Each patty is topped with a smooth white poached egg that has soft, slightly runny yolks under creamy pale yellow hollandaise sauce dripping down the sides. Small pieces of finely chopped purple onion and bright green chives are scattered on top and around the plate, with a light sprinkle of black pepper adding contrast. The layers show a crunchy textured base, a soft egg in the middle, and glossy sauce on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the latkes ahead of time?

Yes, you can prepare and fry the latkes in advance. Keep them warm in a low oven or reheat on a wire rack at 350°F before serving to restore their crisp texture.

What if I don’t have matzo meal?

You can substitute matzo meal with all-purpose flour or even fine breadcrumbs to help bind the latkes and achieve a crispy crust.