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Latke Eggs Benedict

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Delicious latke eggs benedict recipe with detailed instructions and nutritional information.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large starchy potatoes, grated
  • 1 small onion, finely grated
  • 1 large egg, beaten
  • 1/2 cup vegetable oil for frying
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup unsalted butter, melted
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon vinegar (white or apple cider)
  • Fresh herbs (like chives or dill), chopped for garnish
  • Paprika for garnish

Instructions

  1. Grate 2 large starchy potatoes and 1 small onion into a bowl.
  2. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  3. Mix in 1 beaten egg along with salt and pepper to taste.
  4. Heat about ½ cup of vegetable oil in a large skillet over medium-high heat until shimmering.
  5. Scoop about ¼ cup of the potato mixture into your hot skillet, flattening it slightly to form patties.
  6. Fry latkes for about 4-5 minutes per side until they are golden brown and crispy.
  7. Place them on paper towels to drain excess oil while you finish frying the remaining batches.
  8. In a separate pot, fill it with water and bring it to a gentle simmer.
  9. Add a tablespoon of vinegar to help set the egg whites.
  10. Crack each egg into a small bowl before gently sliding them into the water one at a time.
  11. Poach for about 3-4 minutes until whites are firm but yolks remain runny.
  12. Remove with a slotted spoon.
  13. In a heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard until pale.
  14. Set over simmering water and whisk vigorously while slowly drizzling in ½ cup melted unsalted butter until thickened.
  15. Season with salt and more lemon juice if desired.
  16. To serve, place one crispy latke on each plate as your base layer.
  17. Top with a perfectly poached egg followed by generous spoonfuls of hollandaise sauce.
  18. Sprinkle freshly chopped herbs and paprika over everything for that Instagrammable finish.
  19. Garnish with additional herbs if you like flair.

Notes

Store leftover latkes in airtight containers.

Reheat latkes in an oven for crispiness.

Serve with poached eggs and hollandaise.

Grate potatoes just before cooking for freshness.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Method: Stovetop

Nutrition

  • Calories: 420 kcal
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 25g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 25mg

Find it online: https://recipesmars.com/2026/01/latke-eggs-benedict-2/