Crazy Hungry Mom

Amy Kritzer’s Latkes Eggs Benedict for the Hanukkah Breakfast of Your Dreams!

By whatjewwannaeat

Posted on December 28, 2016

Image Courtesy of WhatJewWannaEat

Hanukkah is here and that means latkes, and more latkes, but don’t limit yourself with traditional applesauce and sour cream toppings. These latkes eggs Benedict use latkes in place of English muffins, and kosher friendly lox in place on ham. Bonus points if you make your own!

Make them for breakfast, or breakfast for dinner. And 8 nights of Hanukkah means 8 nights to try different latkes, right? What’s your favorite type?

Potato Latkes Eggs Benedict

Prep time: 40 mins

Cook time: 20 mins

Total time: 1 hour

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

Image Courtesy of WhatJewWannaEat

Instructions

Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.
Place potatoes in a large bowl, add onion, and dry again very well. Then add in egg, garlic, flour and salt and reserved starch and combine.
Meanwhile, heat up canola oil in a large sauté pan. Scoop two-tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3 minutes. Do not crowd the pan. Then flip and fry the other side. Drain on a rack over paper towels.
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 saucepan. 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 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. Repeat with other eggs.
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 (but not boiling 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.