Easy Latke Eggs Benedict Recipe

Introduction

Easy Latke Eggs Benedict is a delightful twist on the classic brunch favorite, substituting English muffins with crispy potato pancakes. This dish combines crunchy latkes, silky poached eggs, smoky salmon, and a rich hollandaise sauce for a perfect balance of flavors and textures.

Ingredients

• 2 tbsp matzo meal (or all-purpose flour)
• 1 large egg (lightly beaten)
• 1 1/2 lb russet potatoes (peeled and grated)
• Vegetable oil (for frying, enough to come 1/4 inch up the sides of the pan)
• 1/2 medium yellow onion (grated finely)
• 1/2 tsp ground black pepper
• 1 tsp kosher salt
• 8 large eggs (very fresh, for poaching)
• Splash of white vinegar
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 cup unsalted butter (melted and cooled slightly)
• 1/4 tsp kosher salt
• 4 oz cold smoked salmon (thinly sliced)
• Finely diced red onion (for garnish)
• Chopped chives (for garnish)
• Flaky salt and freshly ground black pepper (to taste)

Instructions

1. Step 1: Grate the russet potatoes and yellow onion using a fine grating blade or food processor. 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 beaten egg, matzo meal, kosher salt, and black pepper. Gently fold until well mixed.
3. Step 3: Heat vegetable oil in a large skillet over medium heat to a depth of 1/4 inch. When shimmering, spoon 3–4 tablespoons of the potato mixture per latke into the skillet to form 3-inch rounds. Fry 3–4 latkes at a time without overcrowding for 6 to 10 minutes per side until golden brown. Transfer to a baking sheet and keep warm in the oven while cooking remaining latkes.
4. Step 4: For poaching, bring 2 inches of water with a splash of white vinegar to a bare simmer in a saucepan. Crack each egg into a small ramekin, then gently slide into the simmering water. Poach for 4½ to 5 minutes until whites set and yolks remain jammy. Remove with a slotted spoon and place on a lightly oiled plate.
5. Step 5: To make the hollandaise, blend egg yolks, lemon juice, and kosher salt until smooth. Slowly drizzle in melted butter while blending on low speed until the sauce thickens and emulsifies. If too thin, gently warm and whisk over a simmering water bath until slightly thickened. Keep warm until serving.
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

• Using very fresh eggs will give the neatest poached results and prevent spreading in the water.
• Matzo meal adds extra crunch to latkes, but all-purpose flour works well as a substitute.
• Leftover latkes can be reheated on a wire rack at 350°F for extra crispness.
• For a vegetarian version, substitute smoked salmon with sautéed spinach or avocado slices.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F on a wire rack for best crispness. Poached eggs are best enjoyed fresh but can be gently reheated in simmering water for about 30 seconds. Hollandaise sauce can be kept warm for up to 30 minutes but should be discarded if held longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the latkes ahead of time?

Yes, you can make latkes a day ahead and store them in the refrigerator. Reheat in the oven to restore their crispness before assembling the dish.

What’s the best way to poach eggs without vinegar?

While vinegar helps the whites set quickly, you can poach eggs without it by using very fresh eggs and ensuring the water simmers gently without boiling vigorously.

Easy Latke Eggs Benedict Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

This Easy Latke Eggs Benedict recipe combines crispy homemade potato pancakes with delicate poached eggs, rich hollandaise sauce, and smoked salmon for an elevated brunch classic. The latkes are golden and crunchy, balanced by the silky sauce and tender poached eggs, garnished with chives and red onion for a burst of flavor and color.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Jewish American
• Diet: Kosher

Ingredients

Scale 1x2x3x

For the Potato Pancakes:

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

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 (optional, to taste)
• Freshly ground black pepper (to taste)

Instructions

1. Grate and Soak Potatoes and Onion: Grate the peeled russet potatoes and yellow onion using a food processor with a fine grating blade or a manual grater into a large bowl of lightly salted water. Soak for 20 to 30 minutes, up to 1 hour, to remove excess starch and prevent 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 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 with a fork until evenly combined and cohesive.
3. Fry the Latkes: Heat a large skillet over medium heat and pour vegetable oil to create a 1/4-inch deep layer. When the oil shimmers, spoon 3-4 tablespoons per latke into the skillet and shape into 3-inch rounds, frying 3-4 at a time without overcrowding. Cook each side for 6 to 10 minutes until golden brown; flip and fry for another 5 to 6 minutes. Remove with a slotted spatula and drain on a baking sheet. Keep warm in the oven while frying remaining latkes.
4. Poach the Eggs: Fill a saucepan with 2 inches of water and add a splash of white vinegar. Bring to a bare simmer over medium heat (small bubbles on bottom but not boiling). Crack each egg into a small ramekin then gently slide into the simmering water. Poach for 4½ to 5 minutes until whites are set and yolks are jammy, or longer if firmer yolks are desired. Remove with a slotted spoon and place on a lightly oiled plate. Repeat for all eggs.
5. Make the Hollandaise Sauce: In a blender, combine egg yolks, fresh lemon juice, and kosher salt and blend until smooth. Slowly drizzle in the melted butter with the blender running on low to emulsify and thicken the sauce. If too thin, whisk gently over a simmering water bath until slightly thickened. Keep the sauce warm over a warm water bath but off direct heat for up to 30 minutes.
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. Garnish with chopped chives, finely diced red onion, flaky salt, and freshly ground black pepper. Serve immediately for best taste and presentation.

Notes

• Use very fresh eggs for the neatest poaching results as fresh eggs hold their shape better when cooked.
• Squeezing out as much moisture as possible from the grated potatoes ensures crispier latkes.
• Keep cooked latkes warm in a low oven (around 200°F) on a wire rack to maintain crispness until serving.
• Reheat leftover latkes on a wire rack at 350°F for 5-7 minutes to restore crispness.
• Hollandaise sauce must be kept warm but not hot to avoid curdling; a warm water bath is ideal.
• Matzo meal is traditional here for crunch, but all-purpose flour can be substituted if needed.
• For firmer poached eggs, increase cooking time by 30 seconds.

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