Latke Eggs Benedict
A flavorful twist on classic Eggs Benedict featuring crispy golden potato latkes topped with perfectly poached eggs, savory smoked salmon, and creamy hollandaise sauce for a satisfying brunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, divided
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/4 cup vegetable oil (for frying)
- 4 large eggs (for poaching)
- 4 slices smoked salmon
- 2 tablespoons white vinegar (for poaching eggs)
- 1/2 cup hollandaise sauce (store-bought or homemade)
- Fresh chives or dill, chopped (for garnish)
Instructions
- Place grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine grated potatoes, onion, 1 egg, flour, salt, and pepper. Mix well.
- Heat vegetable oil in a large skillet over medium-high heat.
- Form potato mixture into 8 small patties and fry in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Bring a large pot of water to a gentle simmer and add white vinegar.
- Crack each of the 4 eggs into a small bowl, then gently slide into the simmering water. Poach for about 3 minutes for runny yolks or longer to desired doneness.
- Remove eggs with a slotted spoon and drain on paper towels.
- To assemble, place two latkes per plate and top each with a slice of smoked salmon, a poached egg, and a generous spoonful of hollandaise sauce.
- Garnish with chopped chives or dill and serve immediately.
Notes
For extra flavor, try adding a dash of smoked paprika to the latke mixture or serve with a side of sautéed greens for a complete meal.