Print

Easy Latke Eggs Benedict Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 48 reviews

This Easy Latke Eggs Benedict recipe elevates traditional brunch fare by combining crispy homemade potato latkes with silky poached eggs, delicate smoked salmon, and a rich homemade hollandaise sauce. Perfectly balanced with fresh chives and red onion, this dish offers a satisfying blend of textures and flavors that make for an impressive yet approachable breakfast or brunch.

Ingredients

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)
  • 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 a pop of color and bite)
  • Chopped chives (for garnish)
  • Flaky salt (optional, for finishing)
  • Freshly ground black pepper (to taste)

Instructions

  1. Grate and Soak Potatoes and Onion: Grate the russet potatoes and yellow onion using a fine grating blade, ideally with a food processor. 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 and squeeze out as much moisture as possible from the soaked potatoes and onions, 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 cohesive and evenly moistened.
  3. Fry the Latkes: Heat a large skillet over medium heat and add vegetable oil to a depth of 1/4 inch. Once the oil shimmers and test bit sizzles, spoon about 3-4 tablespoons of the potato mixture per latke into the skillet, shaping into 3-inch rounds. Fry 3-4 latkes at a time without overcrowding. Cook each side for 6 to 10 minutes until golden brown, then flip and cook another 5 to 6 minutes. Remove with a slotted spatula and drain on a baking sheet. Keep warm in the oven or reheat on a wire rack at 350°F for extra crispness.
  4. Poach the Eggs: Fill a saucepan with 2 inches of water and add a splash of white vinegar. Bring to a bare simmer with small bubbles on the bottom. Crack each egg into a small ramekin, then gently slide it into the water. Poach for 4½ to 5 minutes until the whites are set and yolks remain jammy, or about 30 seconds longer for firmer yolks. Remove poached eggs with a slotted spoon onto a lightly oiled plate. Reheat briefly in simmering water if needed.
  5. Make the Hollandaise Sauce: In a blender, combine egg yolks, fresh lemon juice, and kosher salt and blend on medium-high speed until smooth. Slowly drizzle hot melted butter into the blender while running on low to emulsify the sauce until thickened. If too thin, whisk over a simmering water bath until slightly thickened, taking care not to curdle the eggs. Keep warm for up to 30 minutes over a warm water bath.
  6. Assemble the Latke Benedict: Place a warm latke on each plate, top with a slice of cold smoked salmon, then a poached egg. Generously drizzle hollandaise sauce over the top. Garnish with chopped chives and finely diced red onion, and finish with flaky salt and freshly ground black pepper to taste. Serve immediately for best texture and flavor.

Notes

  • Soaking the potatoes removes excess starch, preventing soggy latkes and helping achieve crispness.
  • Use very fresh eggs for neat poaching results.
  • Melt butter slowly and allow it to cool slightly before adding to the hollandaise to prevent curdling.
  • Keep cooked latkes warm in a low-temperature oven or reheat on a wire rack to maintain crispness.
  • Hollandaise sauce can be kept warm up to 30 minutes but should not be overheated.
  • Adjust cooking time of poached eggs according to your preferred yolk consistency.

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