Eggs Benedict with Potato Latkes


Eggs Benedict with Potato Latkes

A few updates to this classic brunch dish!

Servings 4



4 eggs

4 slices thick cut bacon (or prosciutto, canadian bacon, ham)

16 oz. frozen hash browns

1 small onion finely chopped

Salt and pepper (to taste)

Chives (for garnish)



Hollandaise Sauce-

3 egg yolks (save whites for later use)

¾ cup unsalted butter

1-1 ½  tbsp lemon juice

1 tsp (or pinch) cayenne pepper

1 pinch coriander



  1. To poach eggs, bring a large pot to a boil and add 1 tbsp white vinegar. Once boiling, place eggs (fully submerged with shell) in water for 10 seconds. Remove from water.  Cracking on a flat surface, drop eggs individually back in boiling water.
  2. Poach eggs for 3-4 minutes or until whites are cooked but yolk is still tender.  Remove with slotted spoon and place on paper towel to dry.
  3. In a sauté pan, sauté chopped onions until translucent (approximately 4-5 minutes). Remove from heat and let cool.
  4. In a large bowl, mix frozen hash browns and onions.  Season mixture with salt and pepper.
  5. In large skillet, cook bacon thoroughly on both sides.  Remove from heat and place on paper towel.
  6. In a same skillet, heat to high (smoking).  Spray with non-stick spray. Grab palm full of potato mixture and free form circular pancake. Press down to form securely. After 5 minutes, flip latke and cook until golden brown. Continue with rest of mixture. Remove and place on paper towel.
  7. In a sauce pan, on medium heat, melt down 1 ½ sticks of unsalted butter.  Careful not to let the butter brown, use a spoon to skim off the milk solids that form at the top of the butter. This is now clarified butter. Remove from heat and let cool.
  8. Take three egg yolks and pour 1-2 tbsp of the melted butter to ensure the eggs are tempered.
  9. In a blender or food processor, add egg yolks, cayenne pepper, coriander, lemon juice.  Turn blender on, and in a slow stream, add the melted butter.  Continue to whip together until thick (about 6-7 minutes).
  10. To plate, place latke on plate, cut bacon in half and top latke.  Top bacon with poached egg and drizzle hollandaise sauce.  Serve immediately.
  1. Oh my gosh that looks so good!

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