1 baking potato, grated (use a cheese grater)
¼ red onion, fine diced
¼ cup water
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
2 tbsp vegetable oil
2 egg yolks
½ tbsp lemon juice
¼ cup melted butter
¼ tsp Tabasco
¼ tsp salt
4 oz smoked salmon
2 sprigs dill
½ tsp capers
½ tbsp diced red onion
Peel and grate the potato on a cheese grater. Place grated potato in a bowl of cold water. Add diced onions. Let sit for 2 minutes. Drain completely, and dry.
Mix egg, water, salt, pepper, garlic powder together. Add to potato and onion mixture.
In a skillet over high heat, add oil. When hot, spoon 2 oz of mixture into the pan in a round shape. Do not tap down. Repeat this process, making two pancakes.
Flip pancakes when golden brown on one side, and repeat until golden brown on other side. Remove from the heat.
In a glass mixing bowl, add egg yolks and lemon juice, and whisk together until volume doubles.
In a sauce pot over very low heat, add 2 cups water, and warm. Place glass bowl over the pot. Continue stirring. DO NOT let the eggs get too hot, or they will scramble.
While stirring, SLOWLY add the melted butter, mixing until sauce thickens. Remove from heat.
Add Tabasco and salt and whisk together.
In the sauce pot, turn up the heat to medium. Add white vinegar, and bring to a slow boil.
Stir the water mixture, and crack to eggs into the spin. Cook the eggs for 3 minutes, or until the whites are cooked, and the yolk is still runny.
Place the pancakes on a plate, topped with the smoked salmon. Top with the eggs, then hollandaise, then the dill, capers and onions.