If you’re craving a brunch that elevates comfort food to an art form, the Potato Latkes Eggs Benedict with Lox and Hollandaise Recipe is just what you need. Imagine crispy, golden latkes serving as the perfect base, topped with silky poached eggs, smoky lox, and a luscious, tangy Hollandaise sauce dotted with fresh dill. This dish feels like a warm hug on a plate, blending textures and flavors that will make your weekend mornings unforgettable. Whether you’re impressing guests or treating yourself, this recipe brings a joyous twist to classic Eggs Benedict that’s simply irresistible.

Ingredients You’ll Need

The image shows a close-up of three small piles of shredded potato frying in hot oil inside a well-used, dark, and slightly stained frying pan. Each pile is light yellow with noticeable shreds sticking out and bubbles of oil surrounding them as they fry. The pan surface has a mottled texture with signs of heavy use, and the frying potatoes are positioned unevenly with one at the bottom center and two closer to the top edges. The background is not visible, with the focus tightly on the potatoes in the pan photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is a simple, beloved staple, yet every single one plays a crucial role in creating the perfect harmony of flavor, texture, and color on your plate.

Russet potatoes (2 cups shredded): The starchy foundation that gives latkes their crispy edges and tender centers.
Onion (1 tablespoon minced): Adds a subtle sharpness and sweet aroma that brighten every bite.
Garlic (1/2 clove minced): A hint of savory depth that enhances the latkes without overpowering them.
Egg (1 whole for latkes, 4 whole for poaching): Acts as a binder for the latkes and, of course, the star of the Benedict.
All-purpose flour or matzo meal (1 tablespoon): Keeps the latkes crisp and well-structured.
Salt (1/2 teaspoon): Essential for bringing out all the flavors.
Canola oil (1/2 cup): The key to achieving that perfect golden fry on the latkes.
White vinegar (1 teaspoon): Helps the poached eggs hold their shape beautifully.
Lox: Smoky, silky slices that provide a luxurious, savory contrast to the latkes and eggs.
Egg yolk (1): The creamy base for making smooth Hollandaise sauce.
Lemon juice (1/2 lemon): Adds a fresh, zingy lift to the Hollandaise.
Cayenne pepper (a pinch): Gives the Hollandaise a gentle warmth and complexity.
Unsalted butter (1/2 stick, melted and hot): The rich, velvety component that makes your sauce shine.
Minced dill (1 tablespoon): Adds a fresh herbal note that complements the lox beautifully.

How to Make Potato Latkes Eggs Benedict with Lox and Hollandaise Recipe

Step 1: Prepare the Potatoes

Start by shredding your peeled russet potatoes directly into a bowl of ice water. This step is key to keeping the potatoes from browning and helps remove excess starch so your latkes are crispy, not gummy. After soaking for 10 minutes, squeeze out as much moisture as you can. This drying step is crucial for that golden crunch everyone loves. Allow the water to sit to let the starch settle at the bottom; you’ll want to add that back in later to boost the binding power of your latkes.

Step 2: Mix the Latke Batter

Dry the potatoes thoroughly again before combining them with minced onion, garlic, the reserved starch, flour (or matzo meal), one beaten egg, and salt. This blend creates the perfect savory, fragrant batter that will fry up beautifully crispy on the outside and tender on the inside.

Step 3: Fry the Latkes

Heat your oil in a large skillet to shimmering but not smoking. Using a tablespoon, scoop the mixture and flatten gently into rounds. Fry each side for 3 to 5 minutes until golden brown and crisp. Drain on a rack with paper towels to keep their texture immaculate. These latkes are not just a foundation; they’re the crunchy, flavorful heart of this whole dish.

Step 4: Poach the Eggs

Fill a wide saucepan with a few inches of water and bring to a gentle simmer. Add a splash of white vinegar, then whisk the water in a circular motion to create a vortex — this helps the eggs hold together. Crack each egg into a small ramekin before gently sliding it into the water. Poach for about 3 to 4 minutes until the whites set but the yolks are still wonderfully runny.

Step 5: Assemble the Latkes Eggs Benedict

Top each latke with generous slices of silky lox, then crown with a delicately poached egg. Now comes the delicious part — the Hollandaise sauce.

Step 6: Make the Hollandaise Sauce

In a blender, combine one egg yolk, fresh lemon juice, and a pinch of cayenne. While blending, slowly drizzle in your hot melted butter to create a smooth, creamy sauce. Season with salt and stir in minced dill for a burst of fresh herbal flavor. Pour this golden sauce over the eggs and lox for that next-level richness you want in every bite.

How to Serve Potato Latkes Eggs Benedict with Lox and Hollandaise Recipe

A white plate holds three golden brown potato patties with crispy edges. On top of each patty is a soft poached egg with smooth white texture. The eggs are coated with a pale yellow creamy sauce that drips slightly onto the plate. Small pieces of chopped green chives and bits of red onion are sprinkled over the sauce and eggs. There are also small spots of black pepper on the eggs and sauce. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of chopped fresh dill or chives on top for a pop of color and herbal brightness that complements the rich Hollandaise and smoky lox. A few capers scattered on the plate also add a delightful tang that balances the richness perfectly.

Side Dishes

This dish shines beautifully with light, fresh sides like arugula salad dressed simply with lemon juice and olive oil or crisp cucumber ribbons. You want to keep the sides refreshing to let the Potato Latkes Eggs Benedict with Lox and Hollandaise Recipe take center stage without overwhelming the palate.

Creative Ways to Present

Consider serving individual portions on elegant white plates with microgreens for a fancy brunch vibe. Or create a shared platter with all components separated on the side — latkes stacked, lox fanned out, eggs poached just before eating, and Hollandaise served in a small bowl for drizzling. This lets your guests customize every bite just how they like it.

Make Ahead and Storage

Storing Leftovers

If you have any latkes left over, store them in an airtight container in the refrigerator for up to 2 days. Keep the poached eggs and Hollandaise separate as they don’t maintain texture well once chilled.

Freezing

You can freeze cooked latkes by laying them flat on a baking sheet and freezing until solid, then transferring them to a freezer-safe bag. They can be reheated straight from frozen in a toaster oven or skillet to regain crispiness. Avoid freezing eggs and Hollandaise sauce as their textures won’t hold up.

Reheating

Reheat latkes in a dry skillet over medium heat, flipping occasionally until warmed through and crisp again. Reheat the Hollandaise gently over a double boiler or in short bursts in the microwave, stirring frequently to prevent curdling. Poached eggs are best made fresh but if necessary, gently reheat in simmering water for a few seconds.

FAQs

Can I make the latkes gluten-free?

Absolutely! Swap the all-purpose flour for matzo meal or a gluten-free flour blend to keep the latkes crispy and delicious without gluten.

How do I know when my poached eggs are done?

The whites should be completely set yet tender, and the yolks still soft and slightly wobbly. A gentle press with a spoon will confirm a slight firmness while still feeling soft inside.

Can I prepare the Hollandaise sauce ahead of time?

Hollandaise is best made fresh for optimal texture and flavor, but you can prepare it up to an hour ahead and keep warm in a thermos or warm water. Reheat gently if needed, stirring to maintain smoothness.

Is there a vegetarian alternative for lox?

Definitely! Thin slices of smoked or roasted beet can mimic the texture and impart a smoky earthiness similar to lox. It’s a vibrant, colorful twist for vegetarians.

What’s the best oil to fry latkes?

Canola oil, vegetable oil, or any neutral-flavored oil with a high smoke point works best to achieve that golden, crispy finish without adding unwanted flavors.

Final Thoughts

Now that you know how to create this spectacular Potato Latkes Eggs Benedict with Lox and Hollandaise Recipe, it’s time to get cooking! From the crispy latke base to the silky poached eggs, smoky lox, and dreamy Hollandaise, this dish feels like a special celebration on your plate. It’s brunch elevated, guaranteed to wow your family or friends, or simply make your weekend mornings something extraordinary. Trust me, once you try this recipe, it’ll become a favorite you’ll want to return to again and again.