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1
Separate egg yolks into blender. Add lemon juice and hot sauce. Blend until light yellow.
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2
Melt butter. With blender running, drizzle butter into blender until all used.
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3
Put sauce in a covered container and set in a warm place.
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4
Peel, cut into chunks and grate potatoes and onion in a food processor, using coarse grater blade.
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5
Drain in cheesecloth-lined colander, and use the cheesecloth to gather up the vegetables and squeeze/wring as much liquid as possible out.
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6
Mix drained potato/onion mixture, salt, pepper, two beaten eggs, and bread crumbs.
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7
Put butter and olive oil into a large, heavy skillet. While it's heating (on medium-high heat), cut the deli meat or whatever meat you choose to use (pre-cook if it's steak or bacon, obviously....) into shreds, wrap loosely in foil, and put in an oven set to warm.
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8
Use a half-cup measure to scoop latkes into hot pan, using the bottom of the measure to flatten out slightly. Fry until well browned on one side, about 3 minutes, flip and fry for another two minutes. Remove to a wire wrack in the warm oven.
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9
When latkes are done, lower heat to medium low and use same skillet to fry remaining six eggs. Crack eggs into skillet, cook for about 30 seconds. Add 1/2 cup water, cover skillet, and cook until as done as you like.
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10
Assemble latkes: Put a latke on each plate; top with shredded, warmed meat, followed by a sunnyside up egg. Top with Hollandaise
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11
Serve with a spoonful of sour cream and one of apple butter on the side. I like to do bran muffins and fresh fruit, with mimosas as well, for a blowout brunch dish.
