Latkes Benedict

Ingredients

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  • 1 pound russet potatoes (about 2 medium), peeled and shredded (about 2 cups)
  • 1 medium onion, grated
  • 2 large eggs, well beaten
  • 3 tablespoons all-purpose flour or matzo meal
  • 1¼ teaspoons salt
  • ¼ inch or more vegetable oil or butter
  • Sour cream or Greek yogurt
  • Minced chives

  Sub-recipe steps

  1. Wrap in a clean kitchen towel and wring to squeeze out as much moisture as possible: 1 pound russet potatoes (about 2 medium), peeled and shredded (about 2 cups); 1 medium onion, grated
  2. Combine in a bowl with: 2 large eggs, well beaten; 3 tablespoons all-purpose flour or matzo meal; 1¼ teaspoons salt
  3. Preheat the oven to 200°F. Heat in a large heavy skillet over medium-high heat until hot: ¼ inch or more vegetable oil or butter
  4. Place spoonfuls of the potato mixture into the skillet, in batches, and form them into 3-inch patties about ¼ inch thick. Brown on the bottom for about 4 minutes, reducing the heat to medium if necessary to prevent scorching. Turn and brown the second side until crisp, about 4 minutes more. Transfer to a plate or rimmed baking sheet lined with paper towels and keep warm in the oven while frying the remaining latkes. Serve at once with: Applesauce; Sour cream or Greek yogurt; Minced chives
• Hide ingredients for 4 Poached Eggs or Slow-Poached Eggs 1 4 Poached Eggs or Slow-Poached Eggs (opens in new tab) 4 Poached Eggs or Slow-Poached Eggs
  • 2 inches water
  • 4 large eggs

  Sub-recipe steps

  1. Bring to a brisk simmer in a nonstick skillet: 2 inches water
  2. Have ready: 4 large eggs
  3. One at a time, break an egg into a small bowl or cup, bring the edge of the bowl about 1 inch above the surface of the water, and allow the egg to gently drop into the water. When all the eggs are added, cover the skillet, remove from the heat, and let sit until the whites are set, 4 to 6 minutes. With practice, you will be able to judge the right degree of doneness. Remove the eggs with a large slotted spoon and drain well before serving, patting the eggs dry with a paper towel or kitchen towel.
  4. To keep poached eggs warm, transfer to a wide shallow bowl of water warmed to 150°F, cover, and hold for up to 30 minutes.
  5. To prepare poached eggs ahead of time, transfer the poached eggs to a bowl of cold water the moment they are done. Store in the water, refrigerated, for up to 24 hours. When ready to serve, transfer the eggs to a large pan of 150°F water, cover, and let stand for at least 5 minutes, or up to 20 minutes. Return the pan to very low heat if the temperature of the water drops below 145°F.
• 4 ounces lox or hot-smoked salmon, thinly sliced or flaked apart
• Hide ingredients for ½ cup Hollandaise 1 ½ cup Hollandaise (opens in new tab) ½ cup Hollandaise
  • 1 ¼ sticks (5 ounces) butter
  • 3 large egg yolks
  • 1 ½ tablespoons cold water
  • ½ to 2 teaspoons lemon juice, to taste
  • (A dash of hot pepper sauce)
  • Salt and white pepper to taste

  Sub-recipe steps

  1. Melt over low heat: 1 ¼ sticks (5 ounces) butter
  2. Keep warm. Place in a large stainless steel bowl or the top of a double boiler: 3 large egg yolks; 1 ½ tablespoons cold water
  3. Off the heat, beat the yolks with a whisk until light and frothy. Place the bowl or the top of the double boiler over barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes, being careful not to let the eggs get too hot. If needed, remove the bowl or pan and whisk to cool the mixture slightly. Whisking constantly, very slowly add the butter, leaving the white milk solids behind. Whisk in: ½ to 2 teaspoons lemon juice, to taste; (A dash of hot pepper sauce); Salt and white pepper to taste
  4. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or cover and keep warm for up to 30 minutes by placing the bowl or pan in warm (not hot) water.
• Chopped parsley or minced chives