This elevated brunch starts with a crispy, golden latke as the base and ends with a silky hollandaise spooned over a perfectly poached egg. I developed this dish one holiday morning when I wanted something familiar yet unexpected: traditional potato pancakes were begging to be dressed up, and the result—rich, runny yolks meeting tangy lemon butter—became an instant favorite. The contrast of textures is what makes it sing: crunchy edges, tender interior, and a lush sauce that ties everything together.

I first discovered the combination while hosting a small winter brunch; the latkes were leftovers, and as a last-minute impulse I replaced the English muffins with them. Guests raved that it felt comforting and indulgent at once. The potatoes soak up a little hollandaise without becoming soggy if you assemble and serve promptly. This dish is perfect for holiday breakfasts, leisurely weekend brunches, or any time you want to impress with familiar flavors turned luxurious.

Ingredients

• Russet Potatoes: 4 large russets, peeled and grated; choose starchy potatoes for a fluffy interior and crisp edges when fried—Idaho or other russet varieties work best.
• Yellow Onion: 1 medium, grated; adds sweetness and moisture balance—squeeze out excess liquid to prevent soggy pancakes.
• All-Purpose Flour: 2 tablespoons to bind the mixture; you can substitute a gluten-free flour blend if needed but expect slightly different texture.
• Eggs (for latkes): 4 large, lightly beaten to help bind and give structure; use fresh eggs for best cohesion.
• Salt & Black Pepper: 1 teaspoon salt and 1/2 teaspoon black pepper; season generously to bring the potato flavor forward.
• Vegetable Oil: For frying; neutral oils with a high smoke point like canola or sunflower are ideal to achieve even browning.
• Eggs (for poaching): 4 large; plan one per serving—very fresh eggs hold their shape in the water best.
• White Vinegar: 2 tablespoons added to poaching water to help egg whites coagulate quickly.
• Butter (for hollandaise): 1/2 cup (1 stick) melted and warm; unsalted is preferred so you can control seasoning.
• Lemon Juice: 2 tablespoons freshly squeezed for bright acidity that cuts the butter's richness.
• Hot Sauce (optional): A few dashes to taste; adds a subtle tang and balances the sauce.
• Chives: Fresh, finely chopped for garnish and a mild oniony finish.

Instructions

Prepare the Latkes:Peel and grate the russet potatoes and grate the onion into a clean dish towel. Gather the towel and squeeze out as much liquid as possible—this step is crucial so the latkes crisp rather than steam during frying.Mix Latke Ingredients:Transfer the drained potato and onion to a large bowl. Add 2 tablespoons flour, 4 lightly beaten eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently to avoid making the mixture gluey; you want it well combined but still loose enough to form spoonfuls.Fry the Latkes:In a heavy skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering but not smoking. Spoon 2-3 tablespoons of the mixture per latke, flattening into 3- to 4-inch rounds. Fry 3–4 minutes per side until deep golden brown, flipping once. Drain on paper towels and keep warm in a 200°F oven if needed.Poach the Eggs:Bring a saucepan of water to a gentle simmer and add 2 tablespoons white vinegar. Crack eggs individually into small bowls, create a gentle whirlpool if desired, and slide eggs into simmering water. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain briefly on paper towels.Make the Hollandaise:In a blender combine 4 egg yolks (reserve whites for another use), 2 tablespoons 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 warm butter until the sauce thickens and emulsifies. Season to taste with salt.Assemble the Dish:Place one latke on each plate, top with a poached egg, and spoon a generous 2–3 tablespoons of hollandaise over each egg. Work quickly so the latke retains some crispness underneath the sauce.Garnish and Serve:Finish with a sprinkle of finely chopped chives and an extra crack of black pepper. Serve immediately with a side of mixed greens or pickled vegetables to cut the richness.

Storage Tips

Store leftover latkes in a single layer on a baking sheet in the refrigerator for up to 2 days, then transfer to an airtight container with parchment between layers to prevent sticking. Reheat in a 375°F oven on a wire rack for 8–12 minutes to restore crispness—microwaving will make them limp. Hollandaise is best made fresh; if you must store it, keep it in a sealed container in the fridge for no more than one day and warm gently over a pan of warm (not simmering) water, whisking occasionally. Poached eggs do not store well; plan to poach just before serving for ideal texture.

Ingredient Substitutions

If you need to adapt ingredients, swap all-purpose flour for 2 tablespoons of gluten-free 1-to-1 blend and add a tablespoon of potato starch to help with crispness. For a lighter sauce, replace half the butter with neutral oil and increase lemon by a teaspoon. To make the base less starchy, mix in one grated sweet potato with two russets for color and a touch of sweetness—expect a slightly softer interior. Use clarified butter for a cleaner-tasting hollandaise and a higher stability at warm service temperatures.

Serving Suggestions

Present each plate with a small green salad dressed in a bright vinaigrette or a side of quick-pickled cucumbers to cut through the richness. Add smoked salmon or thinly sliced ham beneath the poached egg for a more traditional profile. Garnish with microgreens or dill for freshness and visual appeal. For a brunch board, assemble latkes, ramekins of hollandaise, poached eggs, and small bowls of pickled vegetables so guests can build their own—this is ideal when entertaining larger groups.

Cultural Background

This interpretation blends Eastern European potato pancake tradition with French sauce technique and Anglo brunch culture. Latkes trace back to Jewish households across Eastern Europe as a Hanukkah staple, while hollandaise and poached eggs are hallmarks of classic continental breakfast. Combining the two reflects a playful cross-cultural mash-up: the comforting, fried latke meets the refined emulsion of hollandaise, creating a dish that honors both heritage and modern brunch creativity.

Seasonal Adaptations

In winter, serve with braised kale or roasted root vegetables and use russets for heartiness. In spring, fold in a handful of finely chopped spring onions and top with peas and mint for brightness. For summer brunches, swap chives for fresh dill and pair with a tomato salad. At holiday meals, add a smear of cranberry compote or cranberry hollandaise for a festive contrast—adjust lemon and sugar carefully to balance flavors.

Meal Prep Tips

Make the latke mixture the night before and keep it refrigerated in a sealed container—squeeze again briefly before frying if excess liquid accumulates. Melt and warm the butter for hollandaise in advance and keep it at room temperature; blend the sauce just before serving for best texture. Poach eggs in batches if needed, transfer to warm water to hold briefly, and reheat quickly in a hot pan of water for 10–20 seconds just before plating. Use oven warming to keep assembled components hot and crisp when serving family-style.

This dish is a celebration of texture and flavor—crispy, creamy, bright, and indulgent. I hope you make it for someone special and that it becomes part of your brunch rotation.