If you’re looking for a show-stopping breakfast or brunch, this Latke Eggs Benedict Recipe is the perfect choice. Crispy potato latkes replace the traditional English muffin, creating a rich and flavorful base for silky poached eggs, smoked salmon, and creamy hollandaise sauce. This elegant dish combines classic brunch flavors with a delicious twist that is sure to impress family and guests alike.
Why You’ll Love This Recipe
- Crispy golden latkes add incredible texture and flavor.
- Perfect balance of savory smoked salmon and creamy hollandaise.
- Great for weekend brunches, holidays, and special occasions.
- Easier to make than it looks.
- Family-friendly and restaurant-quality at home.
- A unique alternative to traditional Eggs Benedict.
Ingredients
- 1½ pounds russet potatoes, peeled
- ½ medium onion, grated
- 1 large egg, lightly beaten
- 2 tablespoons matzo meal or all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted
For Assembly
- 8 large eggs
- Splash of white vinegar
- 4 ounces smoked salmon or lox
- Fresh chives, finely chopped
- Red onion, finely diced
Instructions
- Grate the potatoes using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the grated potatoes, onion, beaten egg, matzo meal, kosher salt, and black pepper. Mix well.
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Scoop portions of the potato mixture into the skillet and flatten slightly. Fry until golden brown and crispy, about 3–4 minutes per side.
- Transfer cooked latkes to a paper towel-lined plate and keep warm.
- To make the hollandaise sauce, place egg yolks, lemon juice, and salt in a blender.
- Blend while slowly drizzling in the melted butter until the sauce becomes smooth and thick. Set aside in a warm place.
- Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar.
- Crack each egg into a small bowl and carefully slide it into the simmering water. Poach for 3–4 minutes until the whites are set and the yolks remain soft.
- Remove eggs with a slotted spoon and drain briefly.
- Assemble the Latke Eggs Benedict Recipe by placing two latkes on each plate.
- Top each latke with smoked salmon, a poached egg, and a generous spoonful of hollandaise sauce.
- Garnish with fresh chives and diced red onion before serving.
Tips & Tricks
- Thoroughly squeeze moisture from the potatoes for extra crispy latkes.
- Use clarified butter for an even smoother hollandaise.
- Keep hollandaise warm but not hot to prevent separation.
- Prepare the latkes ahead and reheat in the oven before serving.
- Substitute smoked trout for smoked salmon if desired.
- Use Yukon Gold potatoes for a slightly creamier texture.
Details
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Breakfast, Brunch
Method: Frying, Poaching
Cuisine: American-Jewish Fusion
Difficulty: Intermediate
Dietary Notes: Nut-Free, Halal-Friendly
Notes
- Serve with a simple green salad or fresh fruit for a complete brunch.
- Add capers for extra savory flavor.
- Garnish with dill for a fresh herbal touch.
- Hollandaise can be made shortly before serving for the best texture.
Nutrition (Approximate Per Serving)
- Calories: 620
- Protein: 22g
- Carbohydrates: 34g
- Fat: 44g
- Fiber: 4g
- Sugar: 2g
- Sodium: 720mg
FAQ
Can I make the latkes ahead of time?
Yes. Cook them up to one day ahead and reheat in a 400°F (200°C) oven until crispy.
What is the best potato for latkes?
Russet potatoes are ideal because of their high starch content and ability to crisp beautifully.
Can I use store-bought hollandaise sauce?
Yes, although homemade hollandaise provides the freshest flavor and texture.
How do I keep poached eggs warm?
Place them in a bowl of warm water for a few minutes before serving.
Can I make this recipe without salmon?
Absolutely. Try sautéed spinach, turkey ham, or avocado as alternatives.
Why are my latkes falling apart?
They may contain too much moisture. Be sure to squeeze the potatoes thoroughly before mixing.
Storage
Refrigerator:
Store leftover latkes, hollandaise, and toppings separately in airtight containers for up to 3 days.
Freezer:
Freeze cooked latkes for up to 2 months. Thaw overnight before reheating.
Reheating:
Reheat latkes in a 400°F (200°C) oven for 8–10 minutes until crispy. Hollandaise should be gently rewarmed over low heat.
Similar Recipes
Latke Eggs Benedict Recipe for Brunch
Ingredients
- 1½ pounds russet potatoes peeled
- ½ medium onion grated
- 1 large egg lightly beaten
- 2 tablespoons matzo meal or all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
For Assembly
- 8 large eggs
- Splash of white vinegar
- 4 ounces smoked salmon or lox
- Fresh chives finely chopped
- Red onion finely diced
Instructions
- Grate the potatoes using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the grated potatoes, onion, beaten egg, matzo meal, kosher salt, and black pepper. Mix well.
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Scoop portions of the potato mixture into the skillet and flatten slightly. Fry until golden brown and crispy, about 3–4 minutes per side.
- Transfer cooked latkes to a paper towel-lined plate and keep warm.
- To make the hollandaise sauce, place egg yolks, lemon juice, and salt in a blender.
- Blend while slowly drizzling in the melted butter until the sauce becomes smooth and thick. Set aside in a warm place.
- Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar.
- Crack each egg into a small bowl and carefully slide it into the simmering water. Poach for 3–4 minutes until the whites are set and the yolks remain soft.
- Remove eggs with a slotted spoon and drain briefly.
- Assemble the Latke Eggs Benedict Recipe by placing two latkes on each plate.
- Top each latke with smoked salmon, a poached egg, and a generous spoonful of hollandaise sauce.
- Garnish with fresh chives and diced red onion before serving.
Notes
- Serve with a simple green salad or fresh fruit for a complete brunch.
- Add capers for extra savory flavor.
- Garnish with dill for a fresh herbal touch.
- Hollandaise can be made shortly before serving for the best texture.
Conclusion
This Latke Eggs Benedict Recipe transforms a classic brunch favorite into an unforgettable meal. Crispy potato latkes, silky poached eggs, rich hollandaise sauce, and smoky salmon create a combination that feels both comforting and elegant. Whether you’re hosting a brunch gathering or simply treating yourself to a special breakfast, this recipe delivers impressive flavor in every bite.