This twist on a brunch classic pairs crisp, golden potato latkes with silky poached eggs and a bright, buttery hollandaise. I first made this for a Sunday brunch when friends were visiting and wanted something hearty, special, and a little nostalgic. The texture contrast between the crunchy latke exterior and the molten yolk is irresistible; the hollandaise adds a lemony, velvety finish that ties everything together. It quickly became the highlight of that weekend and a dish people request whenever we host a relaxed mid-morning gathering.

What makes this combination special is how humble pantry ingredients—potatoes, onions, eggs, butter, and a squeeze of lemon—transform into a sophisticated plate. The latkes provide a savory, slightly salty base that stands up to the richness of the hollandaise and the runny yolk. Over the years I refined this method to prevent soggy latkes and to stabilize the hollandaise in a blender so it stays smooth for plating. It’s a brunch showstopper that feels celebratory yet familiar.

Ingredients

• Russet Potatoes (4 large): Choose starchy russets for the lightest interior and crispiest exterior. Russets hold shape when fried and grate easily; peel and pat dry before grating for best results.
• Yellow Onion (1 medium): Grate and remove excess liquid to avoid soggy latkes. Yellow onion gives a gentle sweetness and classic latke flavor; a sharp or red onion will change the taste profile.
• All-Purpose Flour (2 tablespoons): Binds shredded potato without weighing it down. If you need gluten-free, substitute 2 tablespoons of rice flour or a certified GF blend.
• Eggs for Latkes (4, lightly beaten): Encourage binding and golden color. Use large eggs at room temperature for more consistent mixing.
• Salt and Black Pepper (1 teaspoon salt, 1/2 teaspoon pepper): Season the mixture generously; potatoes need a good amount of salt to bring out flavor.
• Vegetable Oil (for frying): Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil; about 1/4 inch in the pan for shallow frying.
• Eggs for Poaching (4): Fresh eggs yield the most compact whites—older eggs spread more in the water, so buy the freshest you can for neat poached eggs.
• White Vinegar (2 tablespoons): Added to poaching water to help the whites set quickly; use plain white vinegar or mild apple cider vinegar.
• Butter for Hollandaise (1/2 cup, melted): Use unsalted butter so you can control seasoning; clarified butter is ideal to avoid water content in the blender version.
• Lemon Juice (2 tablespoons, freshly squeezed): Brightens the hollandaise—always use fresh lemon for the best flavor lift.
• Hot Sauce (a few dashes, optional): Adds a subtle kick to the hollandaise that balances richness; use your favorite brand and taste as you go.
• Chives (fresh, chopped): For garnish and a mild oniony finish—snip just before serving to keep the bright green color.

Instructions

Prepare the Latkes: Peel and grate potatoes and onion using a box grater or food processor with a grating disk. Transfer to a clean dish towel, gather corners, and squeeze out as much liquid as possible—this step is essential to prevent soggy latkes and to encourage a crisp crust when frying. Pat the solids dry before mixing. Mix Latke Ingredients: In a large bowl combine the grated potatoes and onion with 2 tablespoons flour, 4 lightly beaten eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until evenly combined; the mixture should hold together when pressed but not be overly wet. If it feels too loose, add up to 1 more tablespoon flour. Fry the Latkes: Heat about 1/4 inch of vegetable oil in a heavy skillet over medium-high heat until shimmering. Drop heaping tablespoons of the mixture into the oil and flatten into 3-inch rounds. Fry until deep golden and crisp, about 3 to 4 minutes per side. Transfer to a wire rack or paper towels to drain and keep warm in a 200°F oven if needed. Poach the Eggs: Bring a wide saucepan of water to a gentle simmer—small bubbles should line the pan but it should not boil. Add 2 tablespoons white vinegar. Crack each egg into a small cup and gently slide into the water. Poach 3 to 4 minutes for a set white and runny yolk. Remove with a slotted spoon and briefly rest on a paper towel to remove excess water. Make the Hollandaise: In a blender place 3 egg yolks, 2 tablespoons fresh lemon juice, and a few dashes of hot sauce if using. Blend until smooth, then with the blender running slowly drizzle in 1/2 cup melted unsalted butter in a thin steady stream until the sauce thickens and becomes glossy. Season with salt to taste and keep warm—do not overheat or it may split. Assemble the Dish: Place one latke on each plate, top with a poached egg, and spoon hollandaise generously over the egg and latke. The hollandaise should cascade over the edges and mingle with the crispy surface of the latke for maximum contrast. Garnish and Serve: Sprinkle finely chopped chives over each portion and serve immediately while latkes are hot and hollandaise is still silky. Offer extra lemon wedges and hot sauce at the table for guests who like more brightness or heat.

Storage Tips

Store leftover latkes in an airtight container in the refrigerator for up to 3 days; to re-crisp, heat in a 400°F oven on a wire rack for 8 to 10 minutes. Hollandaise does not freeze well because the emulsion can break; instead, store in the refrigerator for up to 48 hours and gently rewarm in a double boiler or a warm water bath, whisking to re-emulsify. Poached eggs are best eaten immediately; if you must hold them, place in a bowl of warm water for up to 15 minutes.

Ingredient Substitutions

For gluten-free, replace the 2 tablespoons all-purpose flour with 2 tablespoons rice flour or a gluten-free blend—expect a slightly different texture but still good crisping. For a lighter sauce, substitute half the butter in the hollandaise with neutral oil and reduce total to 6 tablespoons; the sauce will be less rich but still glossy. To make dairy-free and keep similar flavor, use a store-bought vegan butter and an aquafaba-based sauce, but note the emulsion will behave differently.

Serving Suggestions

Serve portions with a green salad dressed in lemon vinaigrette or quick arugula and radish mix to cut through richness. For a festive brunch, add smoked salmon or thinly sliced cured salmon under the egg for an elegant touch. Garnish with extra chives, a grind of black pepper, and lemon wedges. Pair with sparkling wine, a dry rosé, or a bright coffee for a satisfying brunch experience.

Cultural Background

This dish is a playful blend of Jewish comfort food and classic brunch traditions. Latkes have long been associated with holiday food and home cooking, especially around Hanukkah, when frying in oil is symbolic. Eggs Benedict originates from American brunch culture in the late 19th century; combining latkes with hollandaise gives a respectful nod to both culinary lineages while creating something new and celebratory.

Seasonal Adaptations

Winter: add shredded parsnip or carrot to the potato mix for sweetness and color. Spring: fold in fresh dill and swap chives for a brighter herb profile. Holiday: top with a spoonful of smoked trout and a sprinkle of caviar for a luxurious variation. In warmer months keep the hollandaise lighter with extra lemon and serve alongside lightly dressed seasonal greens.

Meal Prep Tips

Make the latke mixture the night before and store in the refrigerator tightly covered; squeeze again briefly before frying to remove any accumulated liquid. Melt the butter and keep it warm; whisk yolks with lemon in the morning and finish the hollandaise just before serving. Fry latkes in batches and hold in a 200°F oven on a wire rack to maintain crispness while you assemble plates.

Bring guests together around this comforting yet refined plate—once you master the timing, it becomes an effortless favorite. Enjoy the ritual of frying, the gentle poaching, and the final glossy hollandaise as part of a leisurely, delicious morning.