LoadedĀ latkes

January 27, 2015
0 Ratings
  • Serves 6
Author Notes

I love a latke, though I'm quick to specify that mine are in no wise kosher! This sprang from a recipe I found online for "latkes Benedict," but I altered it just a bit. A lot going on, and it's tremendously rich, but it's a great brunch for a special occasion, as long as no one has cholesterol problems —Kayb

What You'll Need
  • Hollandaise Sauce
  • 4 egg yolks
  • 2 tablespoons lemon juice (about one big lemon)
  • 2 dashes hot sauce
  • 1 stick butter, melted
  • Latkes
  • 3 pounds potatoes, either russet or Yukon golds
  • 1 medium onion
  • 1/2 cup bread crumbs or matzoh meal (to make it gluten free, I use rice chex crumbs)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pound good deli meat of your choice, or bacon, or steak
  • 8 eggs, divided
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  1. Hollandaise Sauce
  2. Separate egg yolks into blender. Add lemon juice and hot sauce. Blend until light yellow.
  3. Melt butter. With blender running, drizzle butter into blender until all used.
  4. Put sauce in a covered container and set in a warm place.
  1. Latkes
  2. Peel, cut into chunks and grate potatoes and onion in a food processor, using coarse grater blade.
  3. Drain in cheesecloth-lined colander, and use the cheesecloth to gather up the vegetables and squeeze/wring as much liquid as possible out.
  4. Mix drained potato/onion mixture, salt, pepper, two beaten eggs, and bread crumbs.
  5. Put butter and olive oil into a large, heavy skillet. While it's heating (on medium-high heat), cut the deli meat or whatever meat you choose to use (pre-cook if it's steak or bacon, obviously....) into shreds, wrap loosely in foil, and put in an oven set to warm.
  6. Use a half-cup measure to scoop latkes into hot pan, using the bottom of the measure to flatten out slightly. Fry until well browned on one side, about 3 minutes, flip and fry for another two minutes. Remove to a wire wrack in the warm oven.
  7. When latkes are done, lower heat to medium low and use same skillet to fry remaining six eggs. Crack eggs into skillet, cook for about 30 seconds. Add 1/2 cup water, cover skillet, and cook until as done as you like.
  8. Assemble latkes: Put a latke on each plate; top with shredded, warmed meat, followed by a sunnyside up egg. Top with Hollandaise
  9. Serve with a spoonful of sour cream and one of apple butter on the side. I like to do bran muffins and fresh fruit, with mimosas as well, for a blowout brunch dish.

See what other Food52ers are saying.

I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

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