Easy Latke Eggs Benedict Recipe

Introduction

Easy Latke Eggs Benedict is a delightful twist on the classic brunch favorite, replacing English muffins with crispy potato latkes. Topped with silky poached eggs, smoked salmon, and creamy hollandaise sauce, it’s an impressive yet approachable dish perfect for weekend mornings.

Ingredients

• 2 tbsp matzo meal (Streit’s brand recommended)
• 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
• 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
• Chopped chives (for garnish)

Instructions

1. Step 1: Grate the russet potatoes and yellow onion using a food processor with a fine grating blade or a hand grater. 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 a paper-towel lined salad spinner. In a large bowl, combine the drained potatoes, grated onion, beaten egg, matzo meal, kosher salt, and black pepper. Fold gently until evenly combined.
3. Step 3: Heat a large skillet over medium heat and add vegetable oil until it reaches 1/4-inch depth. When shimmering, spoon 3-4 tablespoons of the potato mixture per latke into the skillet and shape into 3-inch rounds. Fry 3-4 latkes at a time for 6 to 10 minutes per side until golden brown. Drain on a baking sheet and keep warm in the oven.
4. Step 4: Fill a saucepan with 2 inches of water and add a splash of white vinegar. Bring to a bare simmer over medium heat. Crack each egg into a small ramekin and gently slip into the water. Poach for 4½ to 5 minutes until whites are set and yolks remain jammy. Remove eggs with a slotted spoon to a lightly oiled plate.
5. Step 5: To make hollandaise sauce, blend egg yolks, lemon juice, and kosher salt on medium-high speed until smooth. Slowly drizzle in melted butter with the blender on low until the sauce thickens. If needed, warm gently over a water bath to thicken further. Keep warm but avoid direct heat.
6. Step 6: Assemble by placing a warm latke on a plate. Top with smoked salmon, a poached egg, and drizzle generously with hollandaise sauce. Garnish with chopped chives and diced red onion. Finish with flaky salt and freshly ground black pepper. Serve immediately.

Tips & Variations

• For extra crisp latkes, reheat leftover ones on a wire rack in a 350°F oven.
• Substitute matzo meal with all-purpose flour if unavailable.
• Use the freshest eggs possible for neat, well-shaped poached eggs.
• Add a pinch of cayenne or smoked paprika to the potato mixture for a subtle kick.

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 for best crispness. Poached eggs are best made fresh but can be reheated gently in simmering water for 30 seconds if needed. Hollandaise sauce is best served fresh but can be kept warm for up to 30 minutes over a water bath.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare parts of this recipe ahead of time?

You can grate and soak the potatoes and onions a few hours in advance, and even make the latkes ahead to reheat later. Hollandaise sauce and poached eggs are best prepared fresh for optimal texture and flavor.

What can I use if I don’t have matzo meal?

All-purpose flour is a suitable substitute for matzo meal in the potato mixture and will still help bind the latkes well.

Easy Latke Eggs Benedict Recipe

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★★★★★

4.9 from 101 reviews

Easy Latke Eggs Benedict is a delightful twist on the classic brunch dish, featuring crispy homemade potato pancakes topped with silky poached eggs, rich hollandaise sauce, and cold smoked salmon. This recipe combines traditional flavors with a comforting, crunchy base for a hearty and elegant meal.

• Author: Amaya
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Jewish-American
• Diet: Kosher

Ingredients

Scale 1x2x3x

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 for frying to a 1/4 inch depth in pan)
• 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 (for color and bite)
• Chopped chives (for garnish)

Instructions

1. Grate and Soak Potatoes and Onion: Grate 1 1/2 pounds of peeled russet potatoes and half a medium yellow onion using a food processor or fine grater. 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 the grated 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 dried grated potatoes and onion with 1 lightly beaten egg, 2 tablespoons matzo meal, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Gently fold until evenly mixed and cohesive.
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 a test bit sizzles, drop 3-4 tablespoons of the potato mixture per latke into the pan and flatten into 3-inch rounds. Cook 3-4 latkes at a time without overcrowding. Fry for 6 to 10 minutes on one side until golden brown, then flip and cook an additional 5 to 6 minutes. Remove with a slotted spatula to a baking sheet and keep warm in the oven. Reheat leftovers on a wire rack at 350°F for extra crispness.
4. Poach the Eggs: Crack each egg into a small ramekin. Fill a saucepan with 2 inches of water and add a splash of white vinegar. Bring to a bare simmer with small bubbles forming on the bottom, not boiling. Gently slide eggs into the water and poach for 4½ to 5 minutes until whites are set and yolks are jammy; cook longer if firmer yolks are desired. Transfer poached eggs to a lightly oiled plate. Reheat briefly in simmering water if needed.
5. Make the Hollandaise Sauce: In a blender, combine 3 egg yolks, 1 tablespoon fresh lemon juice, and 1/4 teaspoon kosher salt and blend on medium-high until smooth. Slowly drizzle in 1/2 cup melted unsalted butter with the blender running on low to emulsify until sauce thickens. If too thin, gently warm and whisk over a simmering water bath until thickened being careful not to curdle. Keep warm for up to 30 minutes over a warm water bath off direct heat.
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 warm hollandaise sauce over the eggs. Garnish with chopped chives and finely diced red onion. Season with flaky salt and freshly ground black pepper. Add extra chives for vibrant presentation. Serve immediately.

Notes

• Use very fresh eggs for neat, compact poached eggs.
• Soaking potatoes removes starch for crispier latkes.
• Matzo meal adds crunchiness; all-purpose flour can be used as a substitute.
• Keep latkes warm in the oven to maintain crispness when making multiple batches.
• Leftover latkes can be reheated on a wire rack at 350°F for extra crispness.
• Be careful when making hollandaise sauce to avoid overheating and curdling eggs.
• Pooled vinegar in poaching water helps egg whites coagulate more quickly.

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