Potato Latke Eggs Benedict

Prep Time
30 mins.
Cook Time
30 mins.
Inactive Time
20 mins.
Recipe by:

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 Eggland's Best egg, large

1 Tbsp flour

1/2 tsp salt

For Eggs Benedict:

4 Eggland's Best eggs, large

1 tsp white vinegar

1 Eggland's Best egg, yolk only

1/2 lemon, juiced

A pinch of paprika

4 Tbsp butter, melted

1 Tbsp dill


  1. Using a potato grater, grate your two potatoes into a bowl of ice water, and let sit for 10-15 minutes
  2. Squeeze out the moisture and dry the grated potatoes with paper towels.
  3. Then, add your eggs, garlic, flour, and salt, and mix well.
  4. Heat up your oil in a large pan, and scoop two dollops of your latkes mixture into the pan.
  5. Fry until they're golden brown, which is about 3-5 minutes, and then flip and fry the other side.
  6. Drain on a rack over paper towels, and repeat.
  7. Meanwhile, bring a few inches of water to a slow simmer in a saucepan and add your white vinegar.
  8. Whisk this water in a circular fashion, and slide the eggs (from ramekins or small individual bowls) into the water, one at a time.
  9. 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!
  10. Make the Hollandaise easily by blending (on pulse setting) 1 egg yolk, juiced lemon, and a pinch of paprika or cayenne pepper.
  11. Drizzle in the melted butter while blending, until a sauce is formed. Drizzle over your eggs.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 4
Calories 300
Fat 25g
Saturated Fat 15g
Cholesterol 170mg
Sodium 250mg
Carbohydrates 25g
Dietary Fiber 2g
Protein 9g