Ingredients
For Latkes:
- 1 ½ pounds / 680 g russet potatoes, about 2-3 large or 3-5 medium
- ½ medium onion
- 1 large egg, lightly beaten
- 2 tablespoons matzo meal or all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil, for cooking
For Hollandaise:
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ½ cup / 113 g (1 stick) unsalted butter, melted
For Assembly:
- 8 large eggs, the fresher the better
- Splash of white vinegar
- 4 oz / 113 g cold smoked salmon, lox
- Finely chopped chives
- Finely diced red onion
Instructions
- Grate Potatoes and Onion: Use a food processor with the thinner grate blade to grate the potatoes and onion. Place the grated potatoes in a large bowl of lightly salted water and soak for 20 to 30 minutes or up to 1 hour to remove excess starch.
- Drain and Mix Latke Ingredients: Drain the potatoes thoroughly by wringing them out in a clean kitchen towel or spinning in a paper-towel lined salad spinner. Combine the grated potatoes, onion, beaten egg, matzo meal, kosher salt, and black pepper in a large bowl. Fold with a fork until the mixture is evenly moistened.
- Heat Oil: Heat a large skillet over medium heat and add a 1/4-inch deep layer of vegetable oil. Wait until the oil shimmers and a test piece of potato sizzles upon contact. Adjust heat to avoid smoking if necessary.
- Fry Latkes: Spoon about 3-4 tablespoons of the potato mixture into the skillet and spread into 3-inch rounds. Cook 3-4 latkes at a time without overcrowding. Fry for 6 to 10 minutes on one side until golden brown, then flip and fry for another 5 to 6 minutes. Remove with a slotted spatula, drain excess oil, and keep warm in the oven on a baking sheet until all latkes are cooked.
- Poach Eggs: Crack each egg into a small ramekin. Fill a saucepan with 2 inches of water and add a splash of white vinegar. Bring to a bare simmer over medium heat with small bubbles on the bottom but no full boiling. Carefully slide eggs into the water and poach for 4½ to 5 minutes for jam-like yolks or cook longer for firmer eggs. Remove with a slotted spoon and place on a lightly oiled plate or serve immediately. Reheat by returning to simmering water for 30 seconds if needed.
- Make Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, and kosher salt. Blend on medium-high until smooth. Melt butter until hot but not sizzling. With the blender running on low, slowly drizzle in melted butter, starting very slowly to form an emulsion. If sauce is too thin, thicken by whisking over a bowl of barely simmering water, being careful not to overheat or curdle the eggs. Keep warm for up to 30 minutes.
- Assemble Latke Eggs Benedict: Place a latke on a plate, top with a piece of cold smoked salmon, then a poached egg. Generously drizzle with hollandaise sauce and garnish with chopped chives, diced red onion, flaky salt, and freshly ground black pepper. Serve immediately.
Notes
- Latkes can be made ahead and reheated in a 350°F oven for 5 to 7 minutes until heated through and crispy.
- Use the freshest eggs possible for poaching to achieve best texture.
- If hollandaise sauce thickens too much, whisk in a few drops of warm water to loosen.
- For gluten-free version, use matzo meal substitute or gluten-free flour.
- Adjust cooking time for latkes depending on size and thickness for perfect crispness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Frying
- Cuisine: Jewish American
