Step 1: Place a serving dish onto a clean work surface.

Step 2: Place the potato latke onto the center of the dish.

Step 3: Place 2 Aidells® Fully Cooked Smoked Chicken and Apple Chicken Sausage Breakfast Links on top of the potato latke.

Step 4: Top with a poached egg.

Step 5: Drizzle poached egg with hollandaise sauce. 

Step 6: Garnish with chives.

Step 7: Place a serving of frisée salad to the side of the latke benedict.

Step 8: Serve as needed.

Potato Latke

Step 1: Place grated potatoes in a large bowl of lightly salted water and let soak for 20 to 30 minutes or up to 1 hour.

Step 2: Drain potatoes, squeezing as much moisture out of the grated potatoes as possible. (Wring it out in a clean kitchen towel or spin it in a paper-towel lined salad spinner).

Step 3: Combine grated potato, onion, egg, matzo meal, salt and pepper in a large bowl, folding with a fork until evenly moistened.

Step 4: Heat a large skillet over medium heat.

Step 5: When hot, add a 1/4-inch-deep layer of oil to the pan.

Step 6: When the oil is shimmery, test piece of potato sputters and sizzles, the oil is ready.

Step 7: Spoon about 3-4 tablespoons of potato mixture into the hot skillet, spreading out to a 3-inch round.

Step 8: Cook for 6 to 10 minutes per side or until golden brown, then flip and cook for another 5 to 6 minutes more.

Step 9: Remove from oil with a slotted spatula, letting any excess oil drain off.

Step 10: Place onto a baking sheet in the oven to keep warm while you cook the remaining latke cakes.

Step 11: Serve as needed.

Frisée Salad

Step 1: Place all ingredients into a mixing bowl.

Step 2: Gently toss all ingredients together.

Step 3: Serve as needed.