Potato Latkes Waffles with Eggs Benedict

Peel russet potatoes and onions, then run them through a food processor or grate them by hand. Mix the onions and potatoes together, then strain as much of the liquid out as you can using cheese cloth or a fine mesh strainer.

Add a few eggs, onion powder, garlic powder, some baking powder, and some melted butter then mix everything together well with your hands.

Add some of the potato latkes mixture to a hot waffle iron, and cook it for about 3 minutes per side, or until they become golden brown and crispy.

To poach an egg, add some white vinegar to a pot of boiling water, make a whirlpool and drop in some eggs and cook for exactly 3 minutes.

For the hollandaise sauce, combine 4 egg yolks with 1/4 cup of lemon juice, then whisk in 1/4 cup of melted salted butter. Continue to whisk while placing the bowl over a pot of boiling water to cook the egg. Season with some smoked paprika.

For texture, pan fry some capers until lightly crispy. To assemble, lay down the waffles, add some smoked salmon (totally optional), place the poached egg on top, smother it in hollandaise sauce, and garnish with fried capers and fresh dill.