Potato Pancake Eggs Benedict Recipe

Prepare and drain potatoes

Grate the peeled russet potatoes on the large holes of a box grater or in a food processor. Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze over a bowl to remove as much liquid as possible. Let settle for 1–2 minutes, then pour off any excess liquid and transfer potatoes to a mixing bowl.

Combine ingredients

Add the finely grated onion, flour, egg, salt, and black pepper to the drained potatoes. Mix until evenly combined. The mixture should hold together when pressed; if very loose, add an additional 1 tablespoon flour.

Fry pancakes

Heat a large skillet over medium-high heat and add 1 tablespoon oil. Scoop about 1/3 cup of the potato mixture per pancake and flatten into 3–4 inch rounds in the skillet (make 4 pancakes total). Fry until deep golden brown and crisp, about 3–4 minutes per side, adding more oil as needed. Transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while finishing other components.

Warm Canadian bacon

In a separate skillet over medium heat, lightly brown and warm the Canadian bacon slices 1–2 minutes per side until heated through. Keep warm on a plate covered with foil.

Poach eggs

Bring a wide shallow pot of water to a gentle simmer (not a rolling boil). Add the white vinegar and 1/2 teaspoon salt. Stir to create a gentle whirlpool and slip one egg at a time into the water. Poach eggs 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, drain on paper towels, and keep warm. Repeat until all 4 eggs are poached.

Tip for multiple eggs

If poaching multiple eggs at once, use a larger pot with simmering water spaced so the eggs won't touch, or poach in two batches to maintain shape.

Make reduction

In a small saucepan, combine white wine vinegar, white wine, minced shallot, chopped tarragon stems (reserve leaves), and crushed peppercorns. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (3–4 minutes). Strain to remove solids and return the reduced liquid to a heatproof bowl to cool slightly.

Whisk egg yolks

Place the strained reduction in a heatproof bowl set over (not touching) simmering water (double-boiler). Add the 3 egg yolks and whisk constantly until the mixture begins to thicken and becomes pale and slightly foamy (2–3 minutes).

Emulsify with butter

Slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to create a smooth, emulsified sauce. Add the butter gradually—start drop by drop, then in a thin stream as the emulsion forms. If sauce becomes too thick, whisk in 1 teaspoon warm water to loosen.

Finish the béarnaise

Remove from heat and whisk in lemon juice, chopped tarragon leaves, and 1/2 teaspoon salt. Taste and adjust seasoning. Keep the sauce warm (not hot) until serving; hold over very low heat or in a thermos. Béarnaise will hold for about 20–30 minutes.

Place two warm potato pancakes on each serving plate.

Top each pancake with two slices of warmed Canadian bacon.

Carefully place a poached egg on top of the bacon on each pancake.

Spoon a generous 2–3 tablespoons of warm béarnaise sauce over each poached egg, letting it cascade over the egg and bacon onto the pancake.

Garnish with chopped tarragon or chives and a light grind of black pepper. Serve immediately.