Latke Eggs Benedict
Latke Eggs Benedict offers a delicious twist on the classic brunch favorite by using crispy potato latkes instead of English muffins, topped with perfectly poached eggs and rich hollandaise sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- Vegetable oil, for frying
- 4 eggs, for poaching
- 8 slices Canadian bacon or ham
- 1 cup hollandaise sauce (store-bought or homemade)
- Chopped chives or parsley, for garnish
Instructions
- Place the grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine potatoes, onion, beaten eggs, flour, salt, and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Drop spoonfuls of the potato mixture into the hot oil, flatten slightly, and fry until golden brown and crisp, about 3-4 minutes per side. Drain on paper towels.
- In another pan, lightly brown the Canadian bacon slices for about 1-2 minutes per side.
- Poach the eggs to your preferred doneness.
- To assemble, place two latkes on each plate, top with Canadian bacon, then a poached egg, and spoon hollandaise sauce over the top.
- Garnish with chopped chives or parsley and serve immediately.
Notes
For an extra crispy latke, soak the grated potatoes in cold water for 30 minutes before draining and squeezing out moisture. You can also add smoked salmon instead of Canadian bacon for a different twist.