½ stick unsalted butter (4 tablespoons), melted and hot
Salt to taste
1 tablespoon dill, minced
Start by shredding your potatoes with a grater into a bowl of water. Let sit for 10 minutes. Drain water through a sieve placed over a large bowl, reserving water. Squeeze extra water out of potatoes. Let the starch settle to the bottom of the water bowl, then drain off water reserving starch.
Ring out all the moisture with a strainer and paper towel until all the moisture is gone and then add in the onion, eggs, garlic, flour and salt and combine.
Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.
To make your latkes into Benedict latkes, start with poaching eggs.
Bring a few inches of water to a simmer (NOT a boil) in a large sauce pan. Add a splash of vinegar (this helps the egg form together). Then whisk water in a circular fashion (also to help the egg form). Crack egg into a ramekin and and gently pour into the middle of the pot.
That’s pretty much it! You know it’s done with the white is just set and the yolk is still runny (Gently press on it to check). Then remove with a slotted spoon and pat dry on a paper towel. Repeat with other eggs.
Let’s start plating! Top latkes with lox and then a poached egg.
Now let’s make the Hollandaise- it’s easy in a blender! Start by pulsing 1 egg yolk, lemon juice and a pinch of cayenne. Then drizzle in hot (but not boiling hot) butter (I melted mine for 60 seconds in the microwave just before making the sauce.) while blending until sauce is formed. Season with salt and dill and drizzle over eggs.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/potato-latkes-eggs-benedict/