Can I use all-purpose flour instead of matzo meal?

Yes! Matzo meal gives that classic crunch, but flour works well if that’s what you have.

How do I store leftovers?

Store latkes separately in the fridge for up to 3 days . Reheat at 350°F on a wire rack to bring back crispness. Eggs and hollandaise are best fresh, but you can rewarm poached eggs in simmering water for 30 seconds .

Can I make hollandaise ahead of time?

You can keep it warm for about 30 minutes over a warm water bath. After that, it tends to thicken and separate. If it thickens too much, whisk in a teaspoon of warm water.

What if I don’t have smoked salmon?

You can swap in Canadian bacon, crispy bacon, or sautéed spinach. But if you can grab smoked salmon, it makes the whole thing feel extra brunchy.

Easy Latke Eggs Benedict: Irresistible 6-Step Brunch Win

Description

Easy Latke Eggs Benedict is a brunch showstopper made simple: crispy potato latkes topped with smoked salmon, jammy poached eggs, and quick blender hollandaise.

Ingredients

Scale

For the Potato Pancakes (Latkes):

1 1/2 lb russet potatoes, peeled and grated
1/2 medium yellow onion, finely grated
1 large egg, lightly beaten
2 tbsp matzo meal (or all-purpose flour)
1 tsp kosher salt
1/2 tsp ground black pepper
Vegetable oil, for frying (about 1/4-inch depth in pan)

For the Poached Eggs:

8 large eggs (very fresh)
Splash of white vinegar

For the Hollandaise Sauce:

3 large egg yolks
1 tbsp fresh lemon juice
1/2 cup unsalted butter, melted and slightly cooled
1/4 tsp kosher salt

For Serving:

4 oz cold smoked salmon, thinly sliced
Finely diced red onion
Chopped chives (or herbs)

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Instructions

Soak potatoes: Grate potatoes and onion. Place grated potatoes in a bowl of lightly salted water and soak 20–30 minutes (up to 1 hour).
Drain + squeeze: Drain well and squeeze out as much moisture as possible using a clean towel or salad spinner.
Mix latke batter: In a bowl, combine potatoes, onion, egg, matzo meal, salt, and pepper. Fold until evenly mixed.
Fry latkes: Heat a skillet over medium. Add oil to 1/4-inch depth. Scoop 3–4 tbsp per latke, shape into 3-inch rounds, and fry 6–10 minutes per side until golden. Keep warm in the oven.
Poach eggs: Bring 2 inches of water + a splash of vinegar to a bare simmer. Slide eggs in (from ramekins) and poach 4 1/2–5 minutes. Remove to a lightly oiled plate.
Make hollandaise: Blend yolks, lemon juice, and salt. With blender on low, slowly drizzle in melted butter until thick and smooth. Keep warm.
Assemble: Top each warm latke with smoked salmon, a poached egg, and hollandaise. Finish with diced red onion and chives. Serve right away.

Notes

Crispy latkes tip: The drier the potatoes, the crispier the latkes—squeeze like you mean it.

Eggs matter: Fresh eggs hold together better when poaching.

Hollandaise fix: If it’s too thick, whisk in 1–2 tsp warm water. If too thin, warm gently over a water bath while whisking.

Make-ahead: Latkes can be made ahead and reheated on a wire rack at 350°F until crisp.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast / Brunch
Method: Frying, Poaching, Blending
Cuisine: American

Nutrition

Serving Size: 1 serving (2 benedicts)
Calories: 706 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 44 g
Saturated Fat: 18 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 24 g
Cholesterol: 430 mg