INGREDIENTS
Latkes
• 1 ½ cups shredded Russet potatoes, peeled & washed
• 1 tbsp. onion, minced
• 1 clove of garlic, minced
• 1 egg
• 1 tbsp. flour
• ½ tsp. salt
• ½ cup oil
Poached Eggs
• 4 eggs
• 1 tsp. white vinegar
• Lox (as needed)
Hollandaise
• 1 egg yolk
• ½ lemon, juiced
• A pinch of cayenne pepper
• ½ stick unsalted butter, melted (not hot)
• Salt, to taste
• 1 tbsp. minced dill
PREPARATION
Shred potatoes with grater and squeeze excess water. Dry well with towel. Place potatoes in a bowl with onion, eggs, garlic, flour and salt. Heat oil in a large sauté pan and scoop two tablespoons of the potato mixture. Flatten lightly and fry until golden brown. Then flip and fry other side. Drain on a rack over paper towels. Bring a few inches of water to a simmer in a saucepan and add a splash of vinegar, whisk water in a circular motion, crack the egg into ramekin and gently pour into the middle of the pot. When the egg-white is set it is done. Use a slotted spoon to remove and pat dry. Repeat with other eggs. Start pulsing 1 egg yolk, lemon juice and a pinch of cayenne in a blender. Drizzle warm butter until sauce forms. Season with salt. Put it all together and enjoy!