Easy Latke Eggs Benedict Recipe

Introduction

Easy Latke Eggs Benedict combines crispy potato pancakes with silky poached eggs, smoky salmon, and rich hollandaise sauce. This delightful twist on a classic brunch favorite offers a perfect balance of textures and flavors that will impress at any table.

Ingredients

• For the potato pancakes:
• 2 tbsp matzo meal (Streit’s brand recommended)
• 1 large egg (lightly beaten)
• 1 1/2 lb russet potatoes (peeled and grated)
• Vegetable oil (enough to come 1/4 inch up the sides of the pan)
• 1/2 medium yellow onion (finely grated)
• 1/2 tsp ground black pepper
• 1 tsp kosher salt
• For the poached eggs:
• 8 large eggs (very fresh for best results)
• Splash of white vinegar (to help 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 (for garnish)

Instructions

1. Step 1: Grate the russet potatoes and yellow onion using a fine grating blade or food processor. Place grated potatoes in a large bowl of lightly salted water and soak for 20 to 30 minutes to remove excess starch and prevent browning.
2. Step 2: Drain the 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 drained potatoes, grated onion, lightly beaten egg, matzo meal, kosher salt, and black pepper. Gently fold until evenly combined.
3. Step 3: Heat vegetable oil in a large skillet over medium heat to a depth of 1/4 inch. When shimmering, spoon 3-4 tablespoons of potato mixture for each latke into the pan, shaping into 3-inch rounds. Fry 3-4 at a time without overcrowding, cooking 6 to 10 minutes per side until golden brown. Remove and drain on a baking sheet; keep warm while frying remaining latkes.
4. Step 4: Bring 2 inches of water with a splash of white vinegar to a bare simmer in a saucepan. Crack each egg into a small ramekin, then gently tip into simmering water. Poach for 4½ to 5 minutes until whites are set and yolks jammy. Remove with a slotted spoon and place on a lightly oiled plate. Reheat briefly in simmering water if needed.
5. Step 5: In a blender, combine egg yolks, lemon juice, and kosher salt; blend until smooth. Slowly drizzle in melted butter with blender on low to emulsify, starting slowly until sauce thickens. If too thin, warm gently in a bowl over simmering water, whisking until slightly thickened. Keep sauce warm but avoid overheating.
6. Step 6: To assemble, place a warm latke on a plate, top with smoked salmon slice 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 very fresh eggs for clean poaching and neat whites.
• Substitute matzo meal with all-purpose flour if preferred.
• Reheat leftover latkes on a wire rack at 350°F for extra crispness.
• Add a squeeze of fresh lemon juice over the finished dish for brightness.
• For a vegetarian version, swap smoked salmon for sautéed mushrooms or spinach.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 2 days. Reheat on a wire rack in a 350°F oven for 10 minutes to restore crispness. Poached eggs are best eaten fresh but can be briefly reheated in simmering water. Hollandaise sauce should be kept warm and used within 30 minutes; it does not refrigerate well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the latkes in advance?

Yes, you can prepare and fry the latkes ahead of time. Store them refrigerated and reheat in the oven to maintain their crisp texture.

How do I prevent my poached eggs from spreading?

Use very fresh eggs and add a splash of white vinegar to the simmering water. Crack eggs gently into small cups before sliding them into the water to keep whites together.

Easy Latke Eggs Benedict Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

This Easy Latke Eggs Benedict recipe combines crispy homemade potato pancakes with perfectly poached eggs, silky hollandaise sauce, and smoky cold smoked salmon for an indulgent twist on a classic brunch favorite. Featuring matzo meal in the latkes for optimal crunch, the dish is garnished with fresh chives and red onion for an elevated, flavorful presentation.

• Author: rami
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Brunch
• Method: Frying
• Cuisine: Jewish-American

Ingredients

Scale 1x2x3x

For the Potato Pancakes:

• 2 tbsp matzo meal (Streit’s brand recommended for crunch)
• 1 large egg (lightly beaten)
• 1 1/2 lb russet potatoes (peeled and grated)
• 1/2 medium yellow onion (grated finely)
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• Vegetable oil (enough for 1/4-inch depth for frying)

For the Poached Eggs:

• 8 large eggs (very fresh)
• Splash of white vinegar

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 cup unsalted butter (melted and slightly cooled)
• 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

1. Grate and Soak Potatoes and Onion: Grate the peeled russet potatoes and yellow onion using a food processor fitted with a fine grating blade or a hand grater. Place the grated potatoes into a large bowl filled with lightly salted water and soak for 20 to 30 minutes, or up to 1 hour if time permits. This soaking removes excess starch and helps prevent browning.
2. Drain and Prepare Potato Mixture: Drain the soaked potatoes and onion thoroughly, squeezing out as much moisture as possible using a clean kitchen towel or paper towel–lined salad spinner. In a large mixing bowl, combine the drained potatoes and onion with the beaten egg, matzo meal, kosher salt, and ground black pepper. Gently fold everything together with a fork until evenly combined and cohesive.
3. Fry the Latkes: Heat a large skillet over medium heat and add enough vegetable oil to form a 1/4-inch deep layer. When the oil shimmers and a test bit of potato mixture sizzles, spoon about 3 to 4 tablespoons of mixture per latke into the pan, shaping each into a 3-inch round. Fry 3 to 4 latkes at a time without overcrowding the pan. Cook each side for 6 to 10 minutes until golden brown, then flip and cook for an additional 5 to 6 minutes until crisp and cooked through. Remove latkes with a slotted spatula and drain on a baking sheet. Keep warm in the oven. Leftover latkes can be reheated at 350°F on a wire rack for extra crispness.
4. Poach the Eggs: Crack each egg individually into a small ramekin. Fill a saucepan with about 2 inches of water, add a splash of white vinegar, and bring to a bare simmer over medium heat—small bubbles should form at the bottom without boiling. Gently slide each egg into the water and poach for 4½ to 5 minutes until the whites are set but the yolks remain jammy. For firmer yolks, poach slightly longer by 30 seconds. Use a slotted spoon to transfer eggs to a lightly oiled plate. Poached eggs can be reheated briefly 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 melted butter with the blender running on low speed, starting slowly to allow the sauce to thicken, then finish pouring the rest steadily. If the sauce is too thin, gently whisk it over a warm water bath until slightly thickened, taking care not to overheat or curdle the eggs. Keep the sauce warm by setting the bowl over a warm water bath, removing from direct heat, for up to 30 minutes.
6. Assemble the Latke Benedict: Place a warm latke on each serving plate. Top each latke with a slice of cold smoked salmon, then a poached egg. Generously drizzle with warm hollandaise sauce. Garnish with chopped chives and finely diced red onion, and season with flaky salt and freshly ground black pepper to taste. Optionally, add an extra sprinkle of chives for a vibrant finish. Serve immediately for the best experience.

Notes

• Use very fresh eggs for best poached egg results and neat appearance.
• Soaking and thoroughly draining the potatoes prevents soggy latkes and ensures crispiness.
• Matzo meal provides extra crunch, but all-purpose flour can be used as a substitute.
• Keep latkes warm in a low oven while finishing batches to serve hot and crisp.
• Reheat leftover latkes on a wire rack at 350°F to restore crispness without steaming.
• Hollandaise sauce can be tricky—temperature control is key to avoid curdling.
• Adding a splash of white vinegar in poaching water helps the egg whites set quickly and keeps shape intact.

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