Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.

Place potatoes in a large bowl, dry again very well. Then add in the onion, eggs, garlic, flour and salt and reserved starch 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.