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Sweet Potato Latke Eggs Benedict with Miso Hollandaise

Micah Siva

Medium

Difficulty

Bet you’ve never tried a Sweet Potato Latke Benedict with Miso Hollandaise!

The most popular Hanukkah food is the latke—but I believe that latkes are meant to be made uniquely yours. Traditional Hanukkah menus are packed full of foods fried in oil to celebrate the miracle that happened long ago, when just one night’s worth of oil lit candles in the temple, and somehow, they burned brightly for eight nights.

Let’s think outside the box of potatoes, eggs and onions! This year, invite your significant other to get in the Hanukkah spirit with this brunch-worthy recipe for Sweet Potato Latke Eggs Benedict. It uses rich miso paste to make a creamy hollandaise sauce, and features perfectly runny poached eggs.

Ingredients for 4

Latkes:

  • 1 lb. sweet potatoes, peeled and grated
  • 3 green onions, chopped
  • ¼ cup all-purpose flour
  • 2 eggs, lightly beaten
  • ½ tsp. salt
  • ½ cup vegetable oil, for frying

Hollandaise:

  • 3 egg yolks
  • 1 tbsp. lemon juice
  • 1 tsp. miso
  • 6 tbsp. unsalted butter

Poached Eggs:

  • 1 tbsp. white vinegar
  • 8 eggs

Directions

  1. Line a baking tray with a paper towel. Set aside.
  2. In a large bowl, combine grated sweet potatoes, green onions, flour, egg and salt until combined.
  3. Heat vegetable oil in a large skillet over medium heat until hot.
  4. In batches, scoop a packed ¼ cup of mixture into oil, and flatten with a heat-resistant spatula.
  5. Cook for 2-3 minutes on each side, or until golden.
  6. Meanwhile, combine egg yolks, lemon juice and miso in a blender. Blend until smooth. Melt the butter in a microwave safe dish. Slowly drizzle in hot, melted butter while the blender runs. Blend until smooth.
  7. To poach the eggs, gently boil salted water in a large pot. Add vinegar.
  8. Crack eggs into individual cups.
  9. Using a spoon, stir the water in a large circular motion, carefully adding the eggs, one at a time to the swirling water.
  10. Cook egg for 2-3 minutes, and remove with a slotted spoon.
  11. Top the latkes with a poached egg and hollandaise.
  12. Enjoy!

Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother's kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.