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Easy Latke Eggs Benedict Recipe

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★★★★★

4.4 from 138 reviews

This Easy Latke Eggs Benedict recipe is a delicious twist on the classic brunch favorite, combining crispy potato latkes with silky poached eggs, rich hollandaise sauce, and smoky cold smoked salmon. Perfect for holiday brunches or special weekend breakfasts, it features homemade latkes fried to golden perfection, perfectly poached eggs, and a smooth, tangy hollandaise sauce topped with fresh chives and red onion for extra flavor and color.

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, about 2–3 large or 3–5 medium)
  • 1/2 medium yellow onion (grated finely)
  • Vegetable oil (enough for frying, to come 1/4 inch up the sides of the pan)
  • 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 egg 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)
  • Flaky salt and freshly ground black pepper (to taste)

Instructions

  1. Grate and Soak Potatoes and Onion: Using a food processor with a fine grating blade or a box grater, grate the russet potatoes and yellow onion. Place the grated potatoes in a large bowl filled with lightly salted water and soak for 20 to 30 minutes (up to 1 hour if time allows) to remove excess starch and prevent browning.
  2. Drain and Prepare Potato Mixture: Drain the soaked 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 grated potatoes, grated onion, lightly beaten egg, matzo meal, kosher salt, and ground black pepper. Gently fold with a fork until the mixture is evenly moistened and cohesive.
  3. Fry the Latkes: Heat a large skillet over medium heat and add vegetable oil to reach about 1/4-inch depth. When the oil shimmers, spoon 3-4 tablespoons of the potato mixture per latke into the skillet, shaping each into a 3-inch round. Fry 3-4 latkes at a time without crowding, cooking 6 to 10 minutes per side until golden brown, then flip and cook another 5 to 6 minutes. Remove and drain on a baking sheet. Keep warm in a low oven while finishing the rest. Reheat leftovers on a wire rack at 350°F for extra crispness.
  4. Poach the Eggs: Crack each fresh egg into a small ramekin. Bring a saucepan with 2 inches of water and a splash of white vinegar to a bare simmer (small bubbles on bottom, no boil). Gently slide eggs into water and poach for 4½ to 5 minutes until whites are set and yolks remain jammy. Cook 30 seconds longer for firmer yolks. Transfer eggs to a lightly oiled plate. Reheat gently in simmering water if needed.
  5. Make the Hollandaise Sauce: In a blender, combine egg yolks, fresh lemon juice, and kosher salt. Blend on medium-high until smooth. Slowly drizzle in the hot melted butter while blending at low speed to emulsify the sauce. If too thin, gently whisk over a simmering water bath until thickened (avoid overheating to prevent curdling). Keep warm by placing the bowl over warm water, away from direct heat, for up to 30 minutes.
  6. Assemble the Latke Benedict: Place a warm latke on a plate, top with a slice of cold smoked salmon, then a poached egg. Generously drizzle with warm hollandaise sauce, then garnish with chopped chives and finely diced red onion. Finish with flaky salt and freshly ground black pepper to taste. Serve immediately for best flavor and texture.

Notes

  • Use very fresh eggs for the best poaching results and neat whites.
  • Soaking and draining potatoes thoroughly is key to crispy latkes.
  • Keep cooked latkes warm in the oven set to around 200°F to maintain crispness.
  • Reheat leftover latkes on a wire rack at 350°F to regain crisp texture.
  • Adjust poaching time slightly based on desired yolk firmness.
  • Hollandaise sauce can be made ahead and gently reheated over a warm water bath, but avoid direct heat to prevent curdling.
  • Matzo meal adds a traditional crunch, but all-purpose flour can be substituted if needed.

Keywords: Latke Eggs Benedict, Potato Pancakes, Poached Eggs, Hollandaise Sauce, Brunch Recipe, Smoked Salmon, Holiday Brunch

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