Introduction

Enjoy a delightful twist on a classic brunch favorite with Easy Latke Eggs Benedict. Crispy potato latkes replace English muffins, topped with smoked salmon, perfectly poached eggs, and creamy hollandaise sauce for a satisfying and elegant meal.

The image shows two servings of a dish on a white plate set on a white marbled surface. Each serving has three layers: a bottom layer of golden-brown crispy potato pancake with a rough texture, a middle layer of smooth, creamy pale yellow hollandaise sauce that slightly drips over the edge, and a top layer of a white poached egg with a soft, runny yellow yolk visible inside. The eggs are garnished with finely chopped green chives, thin slices of purple-red onion, and small bits of red seasoning, adding color and texture contrast to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 1/4 inch depth in pan, for frying)
1/2 medium yellow onion (finely grated)
1/2 tsp ground black pepper
1 tsp kosher salt

For the poached eggs:

8 large very fresh eggs
Splash of white vinegar (helps 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
Chopped chives

Instructions

Step 1: Grate the russet potatoes and yellow onion using a fine grating blade or a food processor. 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.
Step 2: Drain the potatoes thoroughly and squeeze out as much moisture as you can using a clean kitchen towel or 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 the mixture is evenly moistened and cohesive.
Step 3: Heat vegetable oil in a large skillet over medium heat to a 1/4-inch depth. When shimmering, spoon about 3-4 tablespoons of potato mixture for each latke, shaping into 3-inch rounds. Fry 3-4 latkes at a time without overcrowding. Cook 6 to 10 minutes per side until golden brown. Drain on a baking sheet and keep warm in the oven while frying remaining latkes.
Step 4: To poach eggs, bring a saucepan with 2 inches of water and a splash of white vinegar to a bare simmer. Crack each egg into a small ramekin and gently tip into the water. Poach for 4½ to 5 minutes for jammy yolks, or longer if firmer yolks are desired. Remove eggs with a slotted spoon to a lightly oiled plate. Reheat gently in simmering water if needed.
Step 5: Prepare hollandaise sauce by blending egg yolks, lemon juice, and kosher salt until smooth. Slowly drizzle in melted butter with the blender running on low to emulsify. If too thin, whisk over a simmering water bath until slightly thickened, taking care not to overheat. Keep warm up to 30 minutes over a warm water bath but off direct heat.
Step 6: Assemble by placing a warm latke on each plate. Top with smoked salmon slice, a poached egg, and drizzle generously with hollandaise sauce. Garnish with chopped chives and diced red onion. Season with flaky salt and freshly ground black pepper. Serve immediately.

Tips & Variations

Soaking potatoes helps reduce starch and makes latkes crispier.
Use very fresh eggs for neat poaching results.
For a gluten-free option, matzo meal can be replaced with a gluten-free flour or cornstarch.
Leftover latkes can be reheated on a wire rack at 350°F for 10 minutes to restore crispness.
Add a pinch of cayenne or smoked paprika to the hollandaise for a subtle spicy kick.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on a wire rack at 350°F to maintain crispness. Poached eggs are best served fresh but can be gently reheated in simmering water for 30 seconds. Hollandaise sauce is best made fresh but can be refrigerated covered for up to 24 hours and gently reheated over a warm water bath, whisking to restore texture.

How to Serve

Three crispy golden brown potato pancakes sit on a white plate with a white marbled texture underneath. Each pancake is topped with a soft, white poached egg covered in a thick, pale yellow hollandaise sauce. The sauce glistens and drips gently down the sides. Finely chopped green chives and small pieces of red onion are sprinkled on top, adding bright green and purple touches. There are also small splashes of black pepper over the eggs and sauce. The plate has a few extra dollops of hollandaise sauce and scattered chives around the pancakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the latkes ahead of time?

Yes, latkes can be made a day ahead and reheated in the oven at 350°F on a wire rack to keep them crispy before serving.

What if I don’t have matzo meal?

You can substitute matzo meal with all-purpose flour or a gluten-free flour of your choice. Matzo meal does help add extra crunch but is not essential.