Description

Easy Latke Eggs Benedict combines the crispy, golden goodness of potato latkes with silky poached eggs and rich hollandaise sauce, topped with smoky cold smoked salmon and fresh chives. This creative brunch twist on classic eggs benedict uses russet potatoes for the crispiest latkes, making it a perfect special occasion or weekend brunch dish that impresses with its texture contrast and decadent flavors.

Ingredients

Scale

Potato Pancakes:

1 1/2 lb russet potatoes (peeled and grated)
1/2 medium yellow onion (grated finely)
2 tbsp matzo meal (or all-purpose flour as substitute)
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)

Poached Eggs:

8 large eggs (very fresh)
Splash of white vinegar (helps the whites set)

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
Chopped chives (for garnish)
Flaky salt and freshly ground black pepper (to taste)

Instructions

Grate and Soak Potatoes and Onion: Grate the russet potatoes and yellow onion using a fine grating blade. Place the grated potatoes in a bowl of lightly salted water and soak for 20-30 minutes to remove excess starch and prevent browning.
Drain and Prepare Potato Mixture: Drain and thoroughly squeeze out all moisture from the potatoes and onion using a clean kitchen towel or paper towels. In a large bowl, combine the dried potatoes and onion with the beaten egg, matzo meal, kosher salt, and ground black pepper. Gently fold to combine evenly.
Fry the Latkes: Heat vegetable oil to 1/4 inch depth in a large skillet over medium heat until shimmering. Spoon 3-4 tablespoons of potato mixture per latke into the hot oil, shaping into 3-inch rounds. Fry 3-4 latkes at a time, cooking each side for 6-10 minutes until golden and crispy. Remove and drain on a baking sheet; keep warm in a 200°F oven while cooking remaining batches.
Poach the Eggs: Fill a saucepan with 2 inches of water and add a splash of white vinegar. Bring to a gentle simmer—small bubbles on the bottom, avoiding rolling boil. Create a gentle whirlpool, then gently tip each fresh egg from a ramekin into the water. Poach for 4½ to 5 minutes until whites are set and yolks are jammy. Remove with a slotted spoon and place on a lightly oiled plate. Repeat for all eggs.
Make the Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, and kosher salt; blend on medium-high until smooth. Slowly drizzle in the melted warm butter with the blender on low to emulsify and thicken the sauce. If too thin, warm gently over a simmering water bath, whisking constantly until slightly thickened. Keep warm off direct heat.
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 texture and flavor.

Notes

Use russet potatoes for crispiest latkes; Yukon golds work but are less crispy.
Drain and squeeze grated potatoes thoroughly to avoid soggy latkes.
Ensure oil is hot enough before frying to get golden, not greasy, latkes.
Use very fresh eggs for neat, compact poached eggs.
Maintain water at a gentle simmer for poaching—no rolling boil.
Keep hollandaise warm and whisk if it thickens too much to prevent breaking.
Reheat leftover latkes in a 350°F oven on a wire rack for 5-7 minutes to restore crispness.
Make hollandaise fresh when possible; reheating can cause texture issues.
Serve with a simple mixed greens salad, fresh fruit, or sautéed greens to balance the richness.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Frying
Cuisine: Jewish-American

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