Latke Eggs Benedict takes the classic eggs Benedict and gives it a crispy, savory twist by swapping out the traditional English muffin for golden brown potato latkes. Instead of hollandaise sauce, this version features rich and creamy homemade Southern sausage gravy, making it a hearty and indulgent dish perfect for breakfast or brunch.
The combination of crispy latkes, perfectly poached eggs, and savory gravy creates a comforting and satisfying meal.
What are Latkes?
Latkes are crispy potato pancakes made from shredded potatoes, shredded onions (typically), eggs, flour (or matzo meal), and seasonings, then fried until golden brown. They are a traditional dish in Jewish cuisine, especially during Hanukkah, but are enjoyed year-round.
Why You Should Make This Latke Eggs Benedict Recipe
- Crispy, Golden Latkes – These potato pancakes provide the perfect base for poached eggs with their crispy exterior and tender interior.
- Rich and Creamy Gravy – Southern-style sausage gravy adds a bold and savory touch that compliments the poached eggs.
- Perfect for Brunch – This unique twist on Eggs Benedict is sure to impress guests, or elevate your weekend breakfast or brunch.
- Easy to Customize – Add shredded cheddar cheese, hot sauce, or even a sprinkle of cayenne for extra flavor.
Ingredients
- Russet potatoes – Although Russet potatoes work best, substitute with Yukon Gold or sweet potatoes.
- Flour – Matzo meal, gluten-free flour blend, or potato starch will work in the latke recipe.
- Eggs – Flax eggs or chia eggs (for binding in latkes).
- Oil for frying – Vegetable oil, canola oil, or avocado oil
- Mild country sausage – Substitute with turkey sausage, plant-based sausage, or spicy breakfast sausage
- Whole milk – Half-and-half, heavy cream, or unsweetened almond milk can be used as substitutes.
- White vinegar – Apple cider vinegar or lemon juice can be used instead of white vinegar to poach the eggs.
How to Prepare Latke Eggs Benedict with Southern Sausage Gravy
Timing is key to this recipe—while the potatoes are soaking, you can prepare the sausage gravy. Poach the eggs at the end, ensuring all elements come together, hot and fresh.
- Place the shredded potatoes in a bowl of cold, salted water and allow to soak for 20-30 minutes.
- 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 the oil in a non-stick pan.
- In a large bowl, combine the potatoes with the flour, beaten egg, salt, and pepper. Mix.
- 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.
- Poach the eggs 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.
- Garnish.
How to Serve and Store Leftovers
Serve these Latke Eggs Benedict alone, or with any of the following sides:
- Fresh Fruit – A side of fresh berries or orange slices balances the richness of these Eggs Benedict.
- Mixed Greens – A light salad with a tangy vinaigrette pairs beautifully with the hearty flavors of the Southern Sausage Gravy.
- Roasted Vegetables – If you’re feeding a crowd, roasted veggies make a great addition.
How to Store Leftovers
- Latkes: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore crispiness.
- Sausage Gravy: Keep in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk to loosen it up.
- Poached Eggs: Best served fresh, but you can store them in ice water in the fridge for up to 24 hours. Reheat by dipping in hot water for 30 seconds before serving.
FAQs
- Why soak the shredded potatoes? Soaking the potatoes in cold, salted water removes excess starch, which helps create crispier latkes that hold together better when frying.
- Can I make the latkes ahead of time? Yes! Fry the latkes, let them cool, and store them in the fridge. Reheat in an oven or air fryer at 375°F (190°C) until crispy.
- What’s the best way to poach eggs? Use fresh eggs, a gentle simmer, and a bit of vinegar to help the whites set quickly. Crack the egg over a small mesh strainer then add to a small bowl. This will help strain out the stringy part of the whites and create a more symmetric poached egg. Also, stirring the water before adding the eggs can help them form a neater shape.
- Can I use store-bought latkes? Absolutely! If you’re short on time, frozen latkes work as a quick and convenient alternative.
- Is there a gluten-free option? Yes! Use a gluten-free flour blend or potato starch in the latke mixture, and replace the all-purpose flour in the gravy with cornstarch or a gluten-free flour alternative.
More Breakfast and Brunch Recipes to Love
- Egg Yolk Stuffed Pancakes
- Savory Puff Pastry Quiche
- Super Fluffy Blueberry Pancakes
- Cast Iron Cinnamon Roll
- The Best French Toast
- Breakfast Skillet
- Asparagus Gruyère Quiche
Latke Eggs Benedict with Southern Sausage Gravy
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
Latke Eggs Benedict takes a classic dish and gives it a crispy, savory twist, featuring rich and creamy homemade Southern sausage gravy.
Ingredients
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
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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