Potato Latke Eggs Benedict

Recipe by: Tamara Bowman

Poached Eggs and a Creamy Homemade Hollandaise Sauce Drizzled over Hanukkah Classic Potato Latkes

Make This Recipe

For Latkes:

2 large russet potatoes, peeled and grated

1/2 clove garlic, minced

1/2 cup oil

1 Tbsp flour

1/2 tsp salt

For Eggs Benedict:

1 tsp white vinegar

1/2 lemon, juiced

A pinch of paprika

4 Tbsp butter, melted

1 Tbsp dill

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Using a potato grater, grate your two potatoes into a bowl of ice water, and let sit for 10-15 minutes
Squeeze out the moisture and dry the grated potatoes with paper towels.
Then, add your eggs, garlic, flour, and salt, and mix well.
Heat up your oil in a large pan, and scoop two dollops of your latkes mixture into the pan.
Fry until they're golden brown, which is about 3-5 minutes, and then flip and fry the other side.
Drain on a rack over paper towels, and repeat.
Meanwhile, bring a few inches of water to a slow simmer in a saucepan and add your white vinegar.
Whisk this water in a circular fashion, and slide the eggs (from ramekins or small individual bowls) into the water, one at a time.
Keep the eggs in the pan until the whites are set, and then remove them with a slotted spoon. Pat dry and spoon over potato latkes!
Make the Hollandaise easily by blending (on pulse setting) 1 egg yolk, juiced lemon, and a pinch of paprika or cayenne pepper.
Drizzle in the melted butter while blending, until a sauce is formed. Drizzle over your eggs.