This is one of my favorite breakfast plates. All the flavors go very nicely together. You can even make the latkes the night before and cook them in the morning for when you’re short on time. It’s a great way to make a quick, easy, and healthy breakfast.
This recipe makes 6 latkes. You’ll need one egg to make the batch of latkes and an egg for each serving. You’ll only be using 1/2 of a boniato so be sure to check out our other recipes that call for boniatos so it doesn’t go to waste.
Smoked Salmon Latke Benedict
Print ThisIngredients
1/2 Boniato
1/4 Yellow Onion
1 Clove Garlic
1 Tbsp Flour
7 Egg’s
Kosher Salt
Cracked Black Pepper
6 Oz Package of Smoked Salmon
3 Tbsp Greek Yogurt
1/2 Tsp Turmeric
1/2 Tsp Dried Dill
White Vinegar
Instructions
Yogurt “Hollandaise”
- Place Greek yogurt, turmeric, and dried dill in a small bowl. Mix together and set aside.
Boniato Latkes
- Grate the boniato, yellow onion, garlic and flour. Season with salt and pepper. Mix together.
- Add 1 egg and mix to combine.
- Form into silver dollar size patties.
- Heat frying pan to medium high, add 2 tablespoons of olive oil to warm pan.
- In another pot, add water and a dash of vinegar. Start to cook your poached egg(s).
- In your frying pan, add the latkes, cooking the latkes for 2 minutes on each side or until golden brown.
- Remove from frying pan and place on serving plate.
- Top each latke with 1 oz of smoked salmon, a poached egg, and drizzle the Yogurt Hollandaise sauce overtop.
Enjoy!
Notes
If you're not making all 6 latkes, you'll only need to prepare one poached egg per cooked latke. Form the latkes you'll be cooking and you can place the rest in the fridge until you need them. The Yogurt "Hollandaise" is enough for all 6 latkes. Use needed amount and store the remainder in the fridge until needed.