Peel and grate the potatoes, using a grater or food processor with the grater attachment. Place a line of grated potatoes down the middle of a clean tea towel. Roll up the grated potato like a sausage in the tea towel, and twist firmly to squeeze out as much liquid as possible. Put the egg in a large bowl, add the salt and flour. Whisk the mixture together, then add the dried, grated potatoes. Mix well to combine, then leave the mixture to sit for 5 – 10 mins.

Heat the canola oil in a large frying pan to cover the base by 1 – 2 cms. Mix the mixture again, and add ⅓ c of the mixture in batches to the oil. Cook the latkes for 1 – 2 mins on each side, until golden and cooked through. Remove the latkes from the frying pan and drain on kitchen paper, then set aside and keep warm.

Hollandaise

Melt the butter in a saucepan until it’s hot, but do not allow it to colour. Add the lemon zest, juice and egg yolks to a food processor or blender. Blend for 10 seconds to thoroughly mix the  ingredients. With the motor running, add the hot melted butter in a steady stream through the feeder tube until the Hollandaise is thick and smooth. Season to taste.

To Serve

Serve the latkes immediately stacked with cooked bacon, poached eggs, and hollandaise sauce topped with fresh chives.