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Potato Latkes Eggs Benedict with Lox and Hollandaise Recipe

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4 from 14 reviews

Potato Latkes Eggs Benedict is a delicious twist on the classic Eggs Benedict, featuring crispy homemade potato latkes instead of English muffins, topped with savory lox, perfectly poached eggs, and a rich, tangy homemade hollandaise sauce. This recipe combines the comforting flavors of traditional Jewish latkes with the elegance of Eggs Benedict, making it a perfect brunch dish.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Jewish-American

Ingredients

For Latkes:

  • 2 cups shredded (1/2 pound) russet potatoes, washed and peeled
  • 1 tablespoon minced onion
  • 1/2 clove garlic, minced
  • 1 egg
  • 1 tablespoon all-purpose flour or matzo meal
  • 1/2 teaspoon salt
  • 1/2 cup canola oil (for frying)

For Poached Eggs:

  • 4 eggs
  • 1 teaspoon white vinegar

For Hollandaise:

  • 1 egg yolk
  • 1/2 lemon, juiced
  • Pinch cayenne pepper
  • 1/2 stick unsalted butter (4 tablespoons), melted and hot
  • Salt to taste
  • 1 tablespoon minced dill

Additional:

  • Lox (smoked salmon), for topping

Instructions

  1. Prepare Potatoes: Shred the peeled russet potatoes into a bowl of ice water and let them sit for 10 minutes to prevent browning. Remove the potatoes and squeeze out the excess moisture into the water. Dry the potatoes thoroughly using towels. Let the water sit for another 10 minutes to allow starch to settle at the bottom, then carefully drain the water while reserving the white starch.
  2. Make Latke Mixture: Place the dried potatoes in a large bowl and dry them again well. Add minced onion, egg, minced garlic, flour or matzo meal, salt, and the reserved potato starch. Mix well until all ingredients are combined.
  3. Fry Latkes: Heat canola oil in a large sauté pan over medium heat. Scoop two-tablespoon portions of the potato mixture, flatten them lightly, and fry until golden brown on one side (about 3-5 minutes). Flip and fry the other side until golden and cooked through. Drain the latkes on a rack over paper towels to remove excess oil.
  4. Poach Eggs: Bring a few inches of water to a gentle simmer (not a boil) in a large saucepan. Add white vinegar to the water to help the eggs set. Stir the water in a circular motion to create a whirlpool, crack each egg into a small ramekin, and gently slip the eggs into the center of the whirlpool one at a time.
  5. Cook Eggs: Poach the eggs until the whites are set and the yolks remain runny, approximately 3-4 minutes. Gently press the egg to check doneness. Remove with a slotted spoon and drain on paper towels. Repeat for all eggs.
  6. Plate Latkes Benedict: Place the fried latkes on serving plates. Top each latke with a portion of lox and then place a poached egg on top of the lox.
  7. Make Hollandaise Sauce: In a blender, pulse the egg yolk, lemon juice, and cayenne pepper. While blending, slowly drizzle in the hot melted butter until the sauce thickens and emulsifies. Season with salt and stir in minced dill.
  8. Serve: Drizzle the hollandaise sauce generously over the poached eggs and latkes. Serve immediately while warm.

Notes

  • Make sure the oil is hot enough before frying latkes to ensure they become crispy.
  • Drying potatoes thoroughly is crucial to achieve crispy latkes.
  • Use fresh eggs for poaching to get the best shape and texture.
  • The vinegar in the poaching water helps the egg whites set quickly and neatly.
  • Adjust cayenne pepper in hollandaise to your preferred spice level.
  • Serve immediately for best texture and flavor.

Find it online: https://cheftinaskitchen.com/potato-latkes-eggs-benedict-with-lox-and-hollandaise-recipe/