Brunch is one of those meals that are easy to prepare for. The setup doesn’t take long and the menus can be endless. You can serve pretty much anything! Brunch may not be a typical way to celebrate Hanukkah, but I found a way to still incorporate traditions by preparing latke eggs Benedict-style.
What are Latkes?
In the European-Jewish tradition, latkes, or potato pancakes, are the celebratory Hanukkah food of choice. Potatoes are grated and fried with a bit of oil. Before frying them you can add grated carrots or apples, onion, spices, and maybe even dry raisins or cranberries if you’re adventurous.
The tradition stems from Europe having a lot of potatoes, especially Eastern Europe. Being cheap and plentiful, potatoes easily became a staple food. With their fried and crunchy outside, latkes are delicious on their own (or paired with apple chutney). Incorporating them into an eggs Benedict recipe, though, puts a fun and modern twist on this classic Hanukkah food.
How to Create a Hanukkah Brunch Tablescape
To set up this Hanukkah brunch tablescape, you’ll want to start with the traditional blue, white, and silver colors of Hanukkah. You can incorporate custom details like menus, name cards, or ornaments to make your guests feel special. Including florals, ornaments, or garlands add lovely pops of color. You can also go for a classic, all-white look.
The crowd-pleaser on the menu is of course the latke eggs benedict. I served the latke as a layer between fluffy Woflerman’s English muffins and the fried egg. Different toppings on the eggs benedict add extra fun flavor: I used smoked salmon, baby veggies, and avocado.
I also wanted to incorporate a few non-traditional food items. Harry & David’s Royal Riviera Pears are in season this time of year and always a big hit in my house. I recommend arranging the pears, cheese, and snacks nicely on a platter with some pretty garnishes, which will help fill out the table.
Lastly, I finished the tablescape off with another traditional Hanukkah food, rugelach. These are pastries made from flakey dough wrapped around a sweet filling infused with cinnamon––what’s not to love? They’re a sweet touch to end your brunch.
This brunch tablescape is the perfect setup for a family or small gathering. If you can’t celebrate Hanukkah with loved ones in person this year though, you can always send them a printable Hanukkah card. Hanukkah Sameach!
In our series A Time to Gather, hear from our lifestyle and recipe bloggers on how to make entertaining easy! From wine-tasting parties to grilling tips and tutorials on creating holiday tablescapes, we’ll take all the stress out of your next backyard BBQ or holiday party.
- 1 ½ lbs potatoes such as Russet, shredded (you can also use frozen shredded potatoes)
- 1 small onion shredded (or 1/2 medium)
- 1 large egg
- 2 tbsp breadcrumbs unseasoned
- ½ tsp salt
- ½ tsp pepper
- ½ cup oil
Start by shredding the potatoes and onion. If you are using frozen potatoes, just thaw them out to room temperature.
If shredding the potatoes yourself, you will need to drain them. Take a couple of paper towels folded in half over a medium-size bowl and add the potatoes and onions. You can use cheesecloth as well. Squeeze as much of the liquid out of the potatoes and onion as possible. We want as much liquid out so we can achieve crispy latkes. Don't skip this step!
Pour your potato and onion mixture into a clean bowl. Add the egg, breadcrumbs, salt, and pepper, and mix them all together.
Add oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture into your hand and form a patty. Gently place on a clean plate.
Once the latke are all formed, gently place them into your hot skillet. Cook about 4 to 5 minutes per side, or until golden brown. Be sure not to overcrowd your pan, and adjust the heat if you see they are burning or taking too long to get golden brown.
Once the latke are all golden brown, place them onto a paper towel-lined plate. You can sprinkle them with a little bit of salt. Serve up with sour cream or apple chutney, or add them to your eggs Benedict as we did!