Description
Delicious latkes topped with poached eggs and drizzled with hollandaise sauce, perfect for brunch.
Ingredients
Scale
- 2 large Russet potatoes
- 1 small onion
- 1 egg
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- Oil for frying
- 4 eggs (for poaching)
- 1 tbsp vinegar
- 1/2 cup hollandaise sauce
- Fresh chives (optional)
Instructions
- Grate potatoes and onion, then squeeze out moisture. Combine in a bowl.
- Add egg, flour, salt, and pepper to the potato mixture. Mix well.
- Heat oil in a skillet. Drop spoonfuls of the mixture, flattening slightly. Fry until golden brown.
- In simmering water with vinegar, poach eggs for 3-4 minutes.
- Assemble by placing a latke on a plate, topping with a poached egg, and drizzling with hollandaise.
Notes
- For extra flavor, mix in herbs or spices with the potato mixture.
- Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 1 latke with egg
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 186mg