Sunday brunch char lox bennies

Prep time: 15 min

Cook time: 30 min

Serves: 2

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For latkes:

  • 1.5 cups of frozen shredded hashbrowns 
  • ½ white onion, grated 
  • 1 egg
  • 3 tbsp flour 
  • Oil for the pan

Hollandaise sauce:

  • 2 egg yolks
  • 1 tbsp fresh lemon juice
  • 4 tbsp melted butter
  • 1 pinch salt
  • 1 pinch pepper


  • Spinach 
  • Char lox from your local Fishermans Market
  • Poached egg, cooked to the desired temperature


To prepare latkes:

  1. Grate onions and add to a large bowl with the potatoes, egg and flour, and mix.
  2. Heat a nonstick skillet to medium and add a small amount of oil. 
  3. Drop mixture in two portions into the pan and cook each side for about 6-7 minutes. 
  4. Once done, set it in a warm oven (180F) to stay warm.

To prepare hollandaise:

  1. Set a glass or metal bowl over a small pot with an inch of simmering water. 
  2. Melt the butter in the microwave in a heat-safe container. 
  3. Add egg yolks and lemon juice to the bowl on top of the water and whisk continuously until thick, pale and voluminous. Make sure not to overheat the mixture and that the water in the pot below is not at a rolling boil.
  4. Slowly stream the melted butter in, whisking at the same time, until fully incorporated and then remove from heat. 
  5. Mix in salt and pepper. Optional: add a few dashes of your favourite hot sauce. 

To assemble, top the latke on your plate with the fresh spinach, char lox, a poached egg and then spoon as much hollandaise sauce as you would like. Top it off with a sprinkle of seasoning salt or sliced chives.


This recipe was created by Chef Jessi, Kelowna store manager, 2022.

Chef Jessi

Chef Jessi

Though she’s traded her chef knives for fillet knives, Chef Jessi is excited to continue sharing new ways of bringing restaurant-quality dishes to your home kitchen using ingredients from the Fisherman’s Market.

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