Step 1: Prepare the Potato Latkes

1. Grate the potatoes and onion, then place them in a clean kitchen towel. Squeeze out as much moisture as possible.
2. In a mixing bowl, combine the grated potatoes and onion with beaten egg, flour, salt, pepper, garlic powder, and smoked paprika. Stir until evenly mixed.
3. Heat vegetable oil in a skillet over medium heat.
4. Scoop ¼ cup of batter for each latke, flattening slightly with a spatula.
5. Fry for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm.

Step 2: Poach the Eggs

1. Fill a saucepan with water and vinegar, bringing it to a gentle simmer.
2. Crack each egg into a small bowl.
3. Stir the water in a circular motion, then gently slide the egg into the center.
4. Poach for 3-4 minutes, until the whites are set but yolks remain runny.
5. Use a slotted spoon to remove the eggs and drain on a paper towel.

Step 3: Make the Hollandaise Sauce (Eggs Benedict Sauce)

1. In a blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper.
2. Slowly drizzle in melted butter while blending until thick and creamy.
3. If whisking by hand, place a bowl over a pan of simmering water and whisk continuously while adding butter.

Step 4: Assemble the Latke Eggs Benedict

1. Place warm latkes on serving plates.
2. Top each latke with a poached egg.
3. Drizzle with hollandaise sauce.
4. Garnish with chopped chives, smoked salmon, avocado, or extra paprika.