Ingredients
Latkes
- 1 1/2 pounds russet potatoes (about 2-3 large or 3-5 medium)
- 1/2 medium onion
- 1 large egg (lightly beaten)
- 2 tablespoons matzo meal or all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- vegetable oil (for cooking)
Poached Eggs
- 8 large eggs (the fresher the better)
- splash of white vinegar
Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter (melted)
Toppings
- 4 oz cold smoked salmon (lox)
- finely chopped chives
- finely diced red onion
- fancy flake salt and freshly ground black pepper (to taste)
Instructions
- Prepare the Potatoes: Grate the potatoes and onion using a food processor with a thin grate blade. Place the grated potatoes in a large bowl of lightly salted water and soak for 20 to 30 minutes (up to 1 hour) to remove excess starch.
- Drain and Squeeze: Drain the potatoes thoroughly, squeezing out as much moisture as possible by wringing them in a clean kitchen towel or spinning them in a paper-towel-lined salad spinner.
- Make Latke Mixture: Combine the grated potato, onion, lightly beaten egg, matzo meal or flour, kosher salt, and black pepper in a large bowl. Fold gently with a fork until evenly moistened and combined.
- Heat Oil: Heat a large skillet over medium heat and add a 1/4-inch deep layer of vegetable oil. Heat until shimmery and hot enough that a test piece sputters without smoking.
- Cook Latkes: Spoon 3-4 tablespoons of the potato mixture per latke into the skillet, spreading to about 3 inches in diameter. Cook 3-4 latkes at a time without overcrowding. Fry each side for 6 to 10 minutes until golden brown and crispy. Remove with a slotted spatula and drain excess oil. Keep warm on a baking sheet in a 200°F oven while cooking the rest.
- Poach Eggs: Bring 2 inches of water with a splash of white vinegar to a bare simmer in a saucepan. Crack each egg into a small ramekin, then gently slide into simmering water. Poach for 4½ to 5 minutes for a jam-like yolk, or longer for firmer eggs. Remove with a slotted spoon and place on a lightly oiled plate. Reheat by immersing in simmering water for 30 seconds if needed.
- Make Hollandaise: In a blender, blend egg yolks, lemon juice, and salt on medium-high until smooth. Slowly drizzle in melted butter while blending on low to form an emulsion. If too thin, gently thicken by whisking over a bowl of barely simmering water without letting it overheat or curdle. Keep warm for up to 30 minutes in a warm water bath or insulated container.
- Assemble the Dish: Place a latke on each plate, top with a piece of smoked salmon and a poached egg. Generously drizzle with hollandaise sauce. Garnish with finely chopped chives, diced red onion, fancy flake salt, and freshly ground black pepper to taste. Serve immediately for best texture and flavor.
Notes
- Soaking the grated potatoes helps remove excess starch, yielding crispier latkes.
- Make sure to squeeze out as much moisture as possible from potatoes to prevent soggy latkes.
- Use very fresh eggs for poaching to achieve better shape and texture.
- Adjust cooking times for poached eggs to match your preferred yolk consistency.
- Hollandaise sauce should be kept warm but not overheated to avoid curdling.
- Latkes can be made ahead and reheated in a 350°F oven on a wire rack to maintain crispiness.
- For a gluten-free version, use matzo meal made from gluten-free ingredients or substitute with gluten-free flour.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Brunch
- Method: Frying
- Cuisine: Jewish American
- Diet: Kosher
