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Easy Latke Eggs Benedict Recipe

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★★★★★

4.8 from 116 reviews

A delicious twist on classic Eggs Benedict, featuring crispy homemade potato latkes instead of English muffins, topped with poached eggs, smoked salmon, and a rich homemade hollandaise sauce. Perfect for a festive brunch or special breakfast treat.

Ingredients

Scale

Potato Pancakes:

  • 1 1/2 lb russet potatoes (peeled and grated)
  • 1/2 medium yellow onion (grated finely)
  • 2 tbsp matzo meal (or all-purpose flour)
  • 1 large egg (lightly beaten)
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • Vegetable oil (for frying, enough to come 1/4 inch up the sides of the pan)

Poached Eggs:

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

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 a pop of color and bite)
  • Chopped chives (for garnish)

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 to soak for 20 to 30 minutes, up to 1 hour if possible. Soaking removes excess starch and prevents browning.
  2. Drain and Prepare Potato Mixture: Drain the soaked potatoes and squeeze out as much moisture as possible using a clean kitchen towel or a paper-towel lined salad spinner. In a large bowl, combine the drained grated potatoes, grated onion, lightly beaten egg, matzo meal (or all-purpose flour), kosher salt, and black pepper. Fold together gently with a fork until evenly moistened and cohesive.
  3. Fry the Latkes: Heat a large skillet over medium heat and add vegetable oil to cover the bottom about 1/4 inch deep. Once the oil is shimmering and hot, spoon about 3-4 tablespoons of potato mixture per latke into the pan, shaping into 3-inch rounds. Fry 3-4 latkes at a time without overcrowding. Cook for 6 to 10 minutes per side until golden brown. Remove with a slotted spatula and drain on a baking sheet. Keep warm in the oven and reheat leftovers on a wire rack at 350°F for extra crispness.
  4. Poach the Eggs: Crack each egg individually into a small ramekin. Bring a saucepan filled with 2 inches of water and a splash of white vinegar to a bare simmer over medium heat, with small bubbles forming on the bottom but not boiling. Gently slide each egg into the water and poach for 4½ to 5 minutes until whites are set and yolks remain jammy. For firmer yolks, cook about 30 seconds longer. Transfer eggs to a lightly oiled plate. Poached eggs can be reheated in simmering water for 30 seconds if needed.
  5. Make the Hollandaise Sauce: In a blender, combine egg yolks, fresh lemon juice, and kosher salt. Blend on medium-high until smooth. Slowly drizzle in the melted unsalted butter with the blender on low to emulsify the sauce. Continue until all butter is incorporated and sauce thickens. If too thin, whisk sauce in a bowl over a simmering water bath until slightly thickened, being careful not to overheat to avoid curdling.
  6. Assemble and Serve: Place warm latkes on plates, top each with a slice of smoked salmon, a poached egg, and spoon hollandaise sauce over the top. Garnish with finely diced red onion and chopped chives. Serve immediately for a sumptuous brunch experience.

Notes

  • Soaking the grated potatoes is key to removing excess starch and achieving crispier latkes.
  • Use the freshest eggs possible for neat and compact poached eggs.
  • Keep latkes warm in a low oven (about 200°F) while frying remaining batches to serve all hot.
  • Leftover latkes reheat well in the oven on a wire rack to maintain crispness.
  • Adjust poaching time for eggs based on your preferred yolk firmness.
  • Hollandaise sauce can be tricky—do not overheat to avoid curdling; keep it warm until serving.

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

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