Description
Latke Eggs Benedict takes a classic dish and gives it a crispy, savory twist, featuring rich and creamy homemade Southern sausage gravy.
Ingredients
Scale
For the Latkes:
- 3 medium russet potatoes, peeled and shredded
- 1 teaspoon salt
- 1 egg, beaten
- 2 tablespoons flour or matzo meal
- 1/2 teaspoon black pepper
- Oil for frying
For the Homemade Sausage Gravy:
- 1 pound mild country sausage
- 1/3 cup flour
- 3 cups whole milk, plus
- Salt and pepper, to taste
For the Poached Eggs:
- 4–6 eggs
- 2 teaspoons white vinegar
Garnishes:
- Fresh chopped parsley
- Cracked black pepper
- Shredded cheddar cheese (optional)
Instructions
- The latke recipe should produce approximately six, 3-inch round latkes.
- Peel the potatoes and shred using a grater or food processor. Place the shredded potatoes in a bowl of cold, salted water and allow to soak for 20-30 minutes.
- While the potatoes are soaking, break apart the sausage in a pot and allow to slightly brown.
- Sprinkle in the flour and fully coat the sausage in the flour. Cook for just a few minutes to remove the raw flour taste.
- On medium-low heat, stir in the milk. Allow to simmer, stirring often, until slightly thickened. Season with salt and pepper. Keep warm.
- Drain and rinse the shredded potatoes. Squeeze out as much water as possible or dry them on paper towels.
- Heat about 1/4″ of oil in a non-stick pan.
- Add the potatoes to a large bowl, along with the flour, beaten egg, salt, and pepper. Mix until the potatoes are fully coated.
- Once the oil is hot, but not smoking, add a few tablespoons of the potato mixture. Spread the mixture out to form a thin, round pancake.
- Allow to fry until golden brown, about 6-8 minutes. Flip and brown the other side.
- Transfer onto paper towels to drain and salt immediately. Repeat in batches, as needed.
- Bring a pot of water almost to a boil.
- Crack the eggs into separate small bowls.
- Pour the white vinegar into the water. Stir the pot gently in a clockwise motion, ensuring the water remains at a low simmer.
- Add one egg, then carefully stir again and add a second egg. Poach for about 3 minutes.
- Remove with a slotted spoon and place on a paper towel. Repeat for the remaining eggs.
- Plate two latkes on a plate. Top each with a poached egg. Spoon on the homemade Southern sausage gravy.
- Optionally, top with shredded cheddar cheese. Garnish with cracked black pepper and fresh chopped parsley.
- Serve immediately.
- ENJOY!
Equipment
Grating Bowl with Interchangeable Blades
Buy Now →Notes
- Once shredded, allow the potatoes to soak in cold, salted water. This will help remove most of the starch and create a crispier latke.
- Drain as much water as you can out of the potatoes once they are rinsed.
- The oil should not be smoking, or too hot when frying the latke.
- If desired, grate a quarter of an onion and add to the potato mixture (drain off any excess water).
- Simmer the sausage gravy over medium-low heat to thicken. Stir often.
- If the gravy is too thick, add in a touch more milk.
- Season the sausage gravy with salt and pepper, to your liking.
- Try not to overcook the poached eggs.
- Maintain the poaching water at a gentle simmer.
- Keep the sausage gravy warm, while preparing the latkes and poached eggs.
- Depending on the size of your pan, you may have to fry the latke in batches.
- Once the eggs are poached, remove with a slotted spoon and drain on paper towels.
- To create a perfectly poached egg, crack the egg in a mesh strainer and allow the stringy parts of the white to fall off of the egg. Transfer immediately to a small bowl.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Brinner
- Method: Moderate
- Cuisine: American