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Easy Latke Eggs Benedict Recipe

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★★★★★

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.

Ingredients

Scale

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

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