Zucchini latke eggs benedict with smoked salmon is the perfect brunch! Potato and zucchini pancakes, smoked salmon, poached eggs, hollandaise, and fresh dill!
Oh MAN am I excited to share this recipe with y’all today.
Eggs Benedict is one of my absolute FAVORITE meals, and something I’ve completely abused since going un-vegan (because it’s one of few things I actively missed when I was vegan.) Which is kind of funny because growing up, my parents would make eggs benedict on special occasions. And I would only eat it if all the parts of my eggs benedict were totally separated and not touching on my plate. I preferred pancakes. (With extra syrup. The fake stuff, no pure maple syrup for kiddo me.) 😀
Now I order it pretty much any time I’m out to brunch. And you can almost always find it with smoked salmon instead of ham which is perfect for this little pescetarian.
A few weeks ago, I Instagrammed an eggs benedict I recently had. Somehow that infiltrated my blog recipe brainstorming sesh and I wound up with a list of ideas on eggs benedict takes.
I will probably post another one or two on here, but THIS was the winner for now. Partly because I keep kicking myself for not making latkes more often (I used to make them all the time!) but mainly because I don’t feel like I’ve seen this option much. At least not in my super scientific data collection of “my eyes are always drawn to the eggs benedict options on menus and I would totally order it with latkes if I’d seen that.” So you know, super accurate.
Now you can make this recipe pretty simple if you go store-bought smoked salmon and store-bought hollandaise. I went a little crazy and made everything myself. INCLUDING the smoked salmon. Thanks to new smoke-your-own-salmon kits at Costco. THANK YOU, Costco! This was my first attempt and it was SO GOOD. And SO EASY.
I’ve got another kit in my freezer waiting for take number two.
I highly recommend.
But today I’m sharing the zucchini latkes recipe and simple assembly instructions for the eggs benedict!
Y’all can follow the Costco directions if you smoke your own salmon. And I just used this recipe for hollandaise. Though I will say, I think that might only works perfectly with high-powered blenders. Mine never got quite as thick as hollandaise should be – though the flavor was still fantastic. It was great and EASY enough that I am going to attempt it again.
So let’s make some zucchini latkes! For you veggie-averse readers, you CANNOT tell that there’s zucchini in these aside from little flecks of green. We’re still using half potatoes, and they get super crisp and delicious and just HEAVENLY. Love love love these.
- 1 large russet potato, peeled
- 1 medium zucchini
- 1/2 yellow onion
- 1/4 C all purpose flour
- 1 egg
- 1 T avocado oil (plus more for cooking)
- 1 t salt
- 1/2 t ground pepper
- In a food processor (or by hand if you need a little arm workout), grate potato, zucchini, and onion. Put all of the grated veggies in the middle of a kitchen towel, wrap them up, and wring them out until you can't get any more liquid to squeeze out of them.
- Put the veggies in a large mixing bowl. Add the rest of the ingredients and stir to combine.
- Heat a large nonstick skillet over medium heat. Add a little drizzle of avocado oil. Shape the veggie mixture into six even patties and add them to the oil. Cook about 4 minutes per side. You may want to add a little extra oil when you flip the pancakes over.
- Take out and place on a paper towel until you're ready to serve!
- Just layer zucchini latkes with smoked salmon (or canadian bacon if you want to go a slightly more traditional route), a poached egg, and drizzle with hollandaise. Sprinkle fresh dill on top - it goes SO WELL with the latkes and the smoked salmon.