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Latke Eggs Benedict

A crispy, savory twist on the classic brunch dish, featuring golden potato pancakes topped with poached eggs, rich hollandaise, and fresh onions.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Jewish Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Latkes
  • 3 large Russet potatoes peeled and grated
  • 1 medium onion grated
  • 2 eggs beaten
  • 0.25 cup all-purpose flour
  • 1 tsp salt
  • 1 cup vegetable oil for frying
Poached Eggs
  • 8 eggs fresh
  • 1 tbsp white vinegar
Hollandaise
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 0.5 cup unsalted butter melted and hot
Garnish
  • 1 small red onion finely diced
  • 2 tbsp fresh chives chopped

Equipment

  • Cast iron skillet
  • Blender
  • Cheesecloth or kitchen towel
  • Box grater

Method
 

  1. Grate potatoes and onion. Squeeze firmly in a towel to remove as much liquid as possible.
  2. Mix potatoes with beaten eggs, flour, salt, and pepper in a bowl.
  3. Heat oil in a skillet. Fry potato mixture in patties for 3-4 minutes per side until crispy. Drain on a rack.
  4. For the sauce: Blend egg yolks and lemon juice. Slowly stream in hot melted butter until thick and creamy.
  5. Bring a pot of water with vinegar to a simmer. Poach eggs for 3 minutes until whites are set but yolks are runny.
  6. Place a poached egg on top of each latke.
  7. Top generously with hollandaise sauce.
  8. Garnish with diced red onion and fresh chives. Serve immediately.

Notes

Make sure to squeeze the potatoes very dry to ensure crispy latkes. If making for a crowd, keep fried latkes warm in a 200°F oven.