Introduction

Enjoy a delicious twist on a classic brunch favorite with these Easy Latke Eggs Benedict. Crispy potato latkes replace traditional English muffins, topped with smoked salmon, perfectly poached eggs, and a rich homemade hollandaise sauce. It’s a comforting and elegant dish that’s surprisingly simple to make at home.

Three crispy golden brown potato pancakes form the base layer on a round white plate with a light speckled texture, arranged slightly apart from each other. Each pancake is topped with a smooth, shiny white poached egg, sitting firmly in the center. Creamy pale yellow hollandaise sauce covers the top of each egg and drips slightly onto the plate, adding a luscious layer. Small finely chopped green chives and tiny pieces of purple-red onion are scattered generously on top of the sauce and around the plate, adding small pops of color. A light sprinkling of black pepper is visible on the eggs and sauce. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb russet potatoes (2 to 3 large or 3 to 5 medium)
1/2 medium yellow onion
1 large egg (beaten lightly)
2 tbsp matzo meal or all-purpose flour
1 tsp kosher salt
1/2 tsp ground black pepper
Vegetable oil for frying
8 large eggs (preferably very fresh)
Splash of white vinegar
3 large egg yolks
1 tbsp fresh lemon juice
1/4 tsp kosher salt
1/2 cup unsalted butter (melted)
4 oz cold smoked salmon
Chopped chives
Finely diced red onion

Instructions

Step 1: Grate the russet potatoes and yellow onion using a fine grating blade or by hand. Place the grated potatoes in a large bowl of lightly salted water and soak for 20 to 30 minutes to remove excess starch and prevent browning.
Step 2: Drain the potatoes and squeeze out as much moisture as possible using a clean kitchen towel or paper towels. In a large bowl, combine the drained potatoes and onion with the beaten egg, matzo meal or flour, kosher salt, and black pepper. Gently mix until evenly combined.
Step 3: Heat vegetable oil in a large skillet over medium heat to about 1/4-inch deep. When the oil shimmers, spoon 3-4 tablespoons of the potato mixture into the pan, shaping into 3-inch rounds. Fry 3-4 latkes at a time without overcrowding for 6 to 10 minutes per side until golden brown. Drain on a baking sheet and keep warm in the oven while cooking remaining latkes.
Step 4: Bring a saucepan with 2 inches of water and a splash of white vinegar to a bare simmer over medium heat. Crack each egg into a small ramekin, then gently slide into the water. Poach for 4½ to 5 minutes until whites are set and yolks are jammy. Remove with a slotted spoon and keep warm. Reheat poached eggs briefly in simmering water if needed.
Step 5: In a blender, combine egg yolks, lemon juice, and kosher salt. Blend until smooth. Slowly drizzle in melted butter while blending on low, starting slowly until the sauce thickens, then finish adding the rest. If needed, gently warm and whisk the sauce over a simmering water bath until slightly thickened. Keep warm until serving.
Step 6: To assemble, place a warm latke on a plate, top with a slice of smoked salmon, then a poached egg. Drizzle generously with hollandaise sauce. Garnish with chopped chives, finely diced red onion, flaky salt, and freshly ground black pepper. Serve immediately.

Tips & Variations

Use a food processor with a fine grater blade to speed up grating potatoes and onion.
For crispier latkes, reheat leftovers on a wire rack in a 350°F oven.
Substitute smoked salmon with cooked Canadian bacon or ham for a classic Eggs Benedict flavor.
If you don’t have matzo meal, all-purpose flour or even breadcrumbs work well as a binder.
For an extra creamy hollandaise, ensure the melted butter is warm but not too hot before blending.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer for best crispness. Poached eggs and hollandaise sauce are best enjoyed fresh but can be warmed gently; poached eggs can be reheated in simmering water for 30 seconds, and hollandaise can be gently warmed over a warm water bath without overheating.

How to Serve

Three crispy golden-brown potato nests form the bottom layer on a white plate, each topped with a soft, white poached egg. The eggs have a pale pink yolk visible through the soft white, with smooth, light yellow hollandaise sauce dripped over them, creating a slight glossy texture. Finely chopped green chives and small pieces of purple red onion are sprinkled over the eggs and the plate, adding fresh green and purple pops of color. Black pepper is lightly cracked on top of the eggs, adding texture and depth. The setting is on a white marbled surface, enhancing the clean and fresh look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the latkes ahead of time?

Yes, you can make latkes up to a day in advance. Keep them in an airtight container in the fridge and reheat in the oven or air fryer to restore their crispiness before serving.

What if I don’t have a blender for the hollandaise?

You can make hollandaise using a whisk with a double boiler method, slowly whisking melted butter into egg yolks and lemon juice over gentle heat until thickened. Just be careful to avoid curdling by controlling the heat carefully.