Potato Latkes Eggs Benedict

eggs benedict, potato latkes

Did y’all have a great Thanksgiving? I sure did! A bunch of friends and I got together for a vagabond Thanksgiving linner of sorts, and then headed to campus to cruise for college students tailgate for the last University of Texas home game. I made lots of goodies- turkey, of course, my pear, pomegranate and gorgonzola salad, my challah mushroom dressing, a pumpkin pie a la Paula Dean. And with the leftovers, Thanksgiving Benedict! (Make sure to vote for your favorite leftover by scrolling down to the bottom of the post here.) It was all delicious if I do say so myself! Here is my plate of awesomeness:

And here is the whole crew of Turkey Day winners:

Now I love Thanksgiving as much as the next Jew (that is to say, a lot) but Hanukkah is less than two weeks away! Buh bye turkey, hello latke. I recently found out that next year, Hanukkah actually begins on Thanksgiving. WHAT?!?! Can you imagine the spread? Mashed potatoes latkes? Pumpkin sufganiyot? A rousing game of dreidel for the last piece of apple pie? Turkey shaped menorahs? Oh boy I cannot wait! But let’s not get ahead of ourselves. Picture yourself on Hanukkah eve. The sufganiyot is fresh out of the fryer as you begin the countdown to sunset. Nervous you aren’t on Hanukkah Harry’s good list this year? How about whipping him up some potato latkes eggs benedict? Oh yeah, that should do it. Here is all Jew need:

First up, let’s make latkes! Start by shredding your potatoes.

Ring out all the moisture with a paper towel and then add in the onion, eggs, garlic, flour and salt and combine.

Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.

Now you could serve these with sour cream and applesauce and I’m sure Hanukkah Harry would be satisfied. More than satisfied actually. But let’s blow him out of the water, shall we?

To make your latkes into Benedict latkes, start with poaching eggs.

Bring a few inches of water to a simmer (NOT a boil) in a large sauce pan. Add a splash of vinegar (this helps the egg form together). Then whisk water in a circular fashion (also to help the egg form). Crack egg into a ramekin and and gently pour into the middle of the pot.

That’s pretty much it! You know it’s done with the white is just set and the yolk is still runny (Gently press on it to check). Then remove with a slotted spoon and pat dry on a paper towel. Let’s start plating! Top latkes with lox and then a poached egg.

Now let’s make the Hollandaise- it’s easy in a blender! Start by pulsing 1 egg yolk, lemon juice and a pinch of cayenne. Then drizzle in hot butter while blending until sauce is formed. Season with salt and dill and drizzle over eggs.

Eat up!

You’re welcome, Hanukkah Harry.

Potato Latkes Eggs Benedict
 
Prep time
Cook time
Total time
 
A Benedict twist on potato latkes for Hanukkah- plus how to poach eggs and make Hollandaise sauce!
Author:
Recipe type: Hanukkah
Serves: 2
Ingredients
  • For Latkes:
  • 1½ cups (1/2 pound) russet potatoes, washed and peeled
  • 1 tablespoon onion, minced
  • ½ clove garlic, minced
  • 1 egg
  • 1 tablespoon flour
  • ½ teaspoon salt
  • ½ cup oil
  • For Poached Eggs:
  • 4 eggs
  • 1 teaspoon white vinegar
  • Lox
  • For Hollandaise:
  • 1 egg yolk
  • ½ lemon, juiced
  • Pinch cayenne pepper
  • ½ stick unsalted butter (4 tablespoons), melted and hot
  • Salt to taste
  • 1 tablespoon dill, minced
Instructions
  1. Start by shredding your potatoes with a grater.
  2. Ring out all the moisture with a strainer and paper towel until all the moisture is gone and then add in the onion, eggs, garlic, flour and salt and combine.
  3. Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.
  4. To make your latkes into Benedict latkes, start with poaching eggs.
  5. Bring a few inches of water to a simmer (NOT a boil) in a large sauce pan. Add a splash of vinegar (this helps the egg form together). Then whisk water in a circular fashion (also to help the egg form). Crack egg into a ramekin and and gently pour into the middle of the pot.
  6. That’s pretty much it! You know it’s done with the white is just set and the yolk is still runny (Gently press on it to check). Then remove with a slotted spoon and pat dry on a paper towel. Repeat with other eggs.
  7. Let’s start plating! Top latkes with lox and then a poached egg.
  8. Now let’s make the Hollandaise- it’s easy in a blender! Start by pulsing 1 egg yolk, lemon juice and a pinch of cayenne. Then drizzle in hot butter (I melted mine for 60 seconds in the microwave just before making the sauce) while blending until sauce is formed. Season with salt and dill and drizzle over eggs.

 

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Comments

  1. Eggs Benedict is one of my favorite things! I love the lox and latke substitution ideas! Looks amazing!

  2. Amy – I’ve just discovered you. This looks like a really fun site! I’m looking forward to looking around and trying some recipes.

  3. Leah Schmalz says:

    YUM! Good looking poached eggs and delicious Thanksgiving crew. Err… you know what I mean…

  4. Eggs Benedict is one of my favorite things. Hollandaise might be acceptable on just about anything. You have two benedict-y things in one week and I can’t stand it!

  5. This was delicious. I had to double it to feed more, but we are now all enjoying a well earned (at least for me) food coma.

  6. Christina says:

    Oh my gosh that method of making hollandaise looks so much easier than carefully stirring it on the stove while praying that it doesn’t separate. I’m making your recipe for Lox tonight and hopefully making this for breakfast this weekend. Thanks!

Trackbacks

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