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Latke Eggs Benedict Recipe for Brunch

Latke Eggs Benedict combines crispy potato latkes with smoked salmon, poached eggs, and rich hollandaise sauce.
Perfect for brunch, holidays, and special breakfasts.
Ready in under one hour and packed with flavor.
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Prep Time 25 minutes
Course Breakfast / Brunch
Cuisine American-Jewish Fusion

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.