Dinner

Easy Latke Eggs Benedict Recipe

ByHarper Ellington February 19, 2026February 19, 2026

Introduction

Latke Eggs Benedict is a delightful twist on a classic brunch favorite, replacing English muffins with crispy potato latkes. Topped with perfectly poached eggs, rich hollandaise sauce, and smoked salmon, this dish offers a wonderful balance of textures and flavors. It’s perfect for a special weekend breakfast or holiday brunch.

Three crispy golden brown potato cakes form the base layer, each topped with a smooth, white poached egg that has a slightly glossy texture. Over the eggs is a thick, pale yellow hollandaise sauce drizzled generously, with some sauce also on the white speckled plate around the cakes. Small bits of fresh green chives and finely chopped red onions are sprinkled on top and around the eggs, adding a pop of color. The whole dish sits on a white plate against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Grate the russet potatoes and yellow onion, ideally using a food processor with a fine grating blade. 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.
Step 2: Drain the potatoes and squeeze out as much moisture as possible using a clean kitchen towel or paper towels. In a large bowl, combine the grated potatoes, grated onion, beaten egg, matzo meal (or flour), kosher salt, and black pepper. Fold together gently until evenly mixed.
Step 3: Heat vegetable oil in a large skillet over medium heat to a depth of 1/4 inch. When the oil shimmers and sizzles a test bit of mixture, spoon about 3-4 tablespoons of the potato mixture per latke, shaping into 3-inch rounds. Fry 3-4 latkes at a time without overcrowding, 6 to 10 minutes per side until golden and crispy. Drain on paper towels and keep warm in the oven.
Step 4: Fill a saucepan with 2 inches of water, add a splash of white vinegar, and bring to a gentle simmer. 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 runny. Remove eggs carefully and keep warm.
Step 5: In a blender, blend egg yolks, lemon juice, and 1/4 tsp kosher salt on medium-high speed until smooth. Slowly drizzle in the melted butter with the blender on low to emulsify and thicken the hollandaise. Keep warm in a double boiler, whisking occasionally, but avoid overheating.
Step 6: To assemble, place a warm latke on each 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

Use russet potatoes for the crispiest latkes; Yukon gold works but may be less crispy.
Matzo meal can be substituted with all-purpose flour or panko breadcrumbs for binding.
If lox isn’t available, smoked trout or cured salmon are good alternatives.
For easier hollandaise, use a quality store-bought sauce or mix packet.
Any light-colored vinegar, such as white wine vinegar or lemon juice, works well for poaching eggs.
Substitute chives with green onion tops, fresh dill, or parsley for garnish.
Ensure to squeeze out excess moisture from potatoes thoroughly to avoid soggy latkes.
Maintain hot oil when frying latkes to achieve a crispy texture and avoid greasiness.
For perfect poached eggs, keep water at a gentle simmer and stir to create a whirlpool before adding eggs.

Storage

This dish is best enjoyed fresh. If you have leftovers, store latkes separately from eggs and hollandaise in the refrigerator for up to 2 days. Reheat latkes in a 350°F oven for 5-7 minutes to restore crispness. The hollandaise sauce does not reheat well; it’s preferable to make it fresh. Poached eggs are best prepared fresh each time but can be briefly reheated in simmering water if needed.

How to Serve

A white plate holds three crispy golden-brown potato pancakes as the base layer, each topped with a smooth, white poached egg that adds softness and contrast. The eggs are covered with a thick, creamy yellow hollandaise sauce, which drips slightly over the sides and pools on the plate. Small pieces of finely chopped green chives and bits of purple-red onion are sprinkled on top of the sauce, adding bursts of color and texture. The entire dish sits on a surface with a white marbled texture, creating a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use potatoes other than russet for the latkes?

Russet potatoes are ideal for crispy latkes due to their starch content. Yukon gold potatoes can be used but will result in slightly less crisp latkes. Avoid waxy potatoes like red potatoes as they tend to stay soggy.

Is it necessary to make hollandaise sauce from scratch?

While homemade hollandaise adds a fresh, rich flavor, you can use a good-quality store-bought sauce or a hollandaise mix if you’re short on time or new to making it. Just warm gently before serving.