Potato Latkes Benedict
I recently went to a nice mother-daughter brunch and ordered my usual, Eggs Benedict. It was served with some potato pancake style hash browns which were absolutely delicious. I couldn’t help thinking how delectable the hash browns were, and how I wished there were more of them and less bread. Thus was born my craving for Potato Latkes Benedict… tadaa! The bread component in Eggs Benedict is always just filler for me. Yes, I need something to soak up the runny yolk, but the crispy on-the-outside-soft-on-the-inside potato pancakes did this job splendidly. Plus, this way, you’re just getting more of what you really want. I served mine with sour cream, but apple sauce or Hollandaise would probably work nicely too.
Ingredients (for one):
- one medium-sized potato
- 2 eggs
- 2 tablespoons finely chopped onion
- 2 tablespoons flour
- 1/4 teaspoon paprika
- 1/4 teaspoon tarragon
- 1/2 teaspoon minced garlic
- salt and pepper to taste
- 2 tablespoons olive oil
- Sour cream or garnish of choice
- Grate potato and onion and place in medium size mixing bowl. Squeeze out some of the extra liquid with paper towel.
- Add in one of the two eggs, flour, paprika, tarragon, garlic, and salt & pepper.
- Heat olive oil in large frying pan on medium heat. When the pan is hot, spoon heaping tablespoons of the potato mixture into the pan and flatten out with the back of a spatula. Cook for 4-5 minutes per side or until the outsides are golden brown and crispy.
- Meanwhile, heat water to a simmer in a shallow pot and poach your remaining egg until it is just cooked- you want the yolk to be runny.
- Plate your potato pancakes with the poached egg on top and garnish with your sauce of choice and an extra sprinkle of paprika.