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!

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