Potato Latke Eggs Benedict is Our New Brunch Favourite

latke eggs benedict with smoked salmon on a plate
30 min
30 min
4 servings

Eggs Benedict is a weekend brunch recipe that will dirty more than a few dishes – but the results are well worth it. This version uses classic latkes as the base, instead of the more common English muffin, and skips the ham for rich smoked salmon. A buttery, bright and oh-so-easy hollandaise, along with perfect poached eggs, completes this delicious Benny variation. The steps are plentiful, though very simple, so this recipe is absolutely doable for a special holiday breakfast or brunch with family and friends.

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Easy Blender Hollandaise

egg yolks, egg whites reserved for latkes
tsp lemon juice
tsp water
g (about 1 cup) salted butter, melted, still warm
Kosher salt, to taste

Potato Latkes

lbs russet potatoes, peeled
small yellow onion, peeled
egg whites (reserved from hollandaise), whisked
Tbsp matzo meal or potato starch
tsp kosher salt
tsp baking powder
High temperature vegetable oil, for frying

Poached Eggs

Tbsp distilled white vinegar
large eggs

To Assemble

Tbsp fresh dill fronds or minced chives
g smoked salmon
Lemon wedges


latke eggs benedict with smoked salmon ingredients on a countertop
Step 1

Bring a large pot of water to a boil, reduce to a simmer.

Step 2

Preheat oven to 200ºF. Line a large baking sheet with parchment paper.

Step 3

Bring the smoked salmon out of the refrigerator to take the chill off.

Step 4

For the hollandaise sauce, in a medium bowl or blender, add egg yolks, lemon juice and water.

Step 5

With an immersion (stick) blender or regular blender running, add melted butter in a slow, steady stream until mixture is thick and pale yellow. Taste and season with salt, if needed.

Step 6

To keep warm, transfer mixture to a smaller bowl to fit into a large bowl, and fill a larger bowl with just-boiled water (do not allow any to get into the hollandaise). Stir the hollandaise a few times when you’re ready to serve. Alternatively, transfer hollandaise to a thermal container (just make sure it doesn’t smell like coffee!).

Step 7

For the latkes, using the finest shredding attachment on your food processor, process potatoes and onions (or grate both with a box grater). Transfer mixture to a fine mesh sieve, lined with cheesecloth, set over a large bowl. Squeeze cheesecloth to remove excess starch and water from the potatoes and onion. Then transfer potatoes and onion to a large bowl.

potato and onion mixture in a sieve
Step 8

To the potatoes and onion mixture, stir in whisked egg whites, followed by matzo meal or potato starch, salt and baking powder.

Step 9

Fill a large skillet with ½ inch of oil. Heat to medium-high. Do not allow oil to smoke. The potato mixture should sizzle immediately when added to the pan; if it doesn’t, wait until the oil comes up to temperature. Fun alternative: try adding the uncooked latke mixture to your waffle iron instead of a skillet, for a fuss-free, extra-crunchy base.

Step 10

Working in batches, without crowding the pan, scoop ¼ cup of potato mixture into hot oil and carefully flatten with a spatula. Fry for about 2 minutes per side, until golden brown and cooked through. Transfer to a prepared baking sheet and keep warm in the oven while you finish the latkes. If you have leftover latkes from another meal, just reheat in oven at 200ºF.

Step 11

For the poached eggs: To simmering water, add vinegar. One at a time, working quickly, crack eggs into a small bowl and gently add to simmering water. Poach for about 5 minutes, until whites are set but yolks are still runny. Remove from water using a slotted spoon and place on a warmed plate.

Step 12

On plates, add stacks of latkes, and then top with slices of smoked salmon, poached eggs and spoonfuls of Hollandaise. Garnish with dill or chives and lemon wedges. Serve immediately.

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