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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.

Ingredients

Scale

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

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