Begin by grating the russet potatoes and yellow onion using a food processor for a fine consistency. Place them in a large bowl of lightly salted water and soak for 20-30 minutes to remove excess starch, which helps achieve crispy latkes. Drain and firmly squeeze out moisture using a clean kitchen towel until the mixture is as dry as possible.

In a spacious mixing bowl, combine the drained potato-onion mixture with beaten eggs, matzo meal, kosher salt, and ground black pepper. Use a fork or your hands to mix until all ingredients are well combined and cohesive, forming the latke batter.

Heat ½ inch of vegetable oil in a large skillet over medium heat until shimmering. Form latkes by scooping about 3-4 tablespoons of the mixture and gently flattening them. Fry each latke for about 6-10 minutes per side until they are golden brown and crispy. Transfer finished latkes to a paper towel-lined plate to drain excess oil and keep warm in a low oven.

In a medium pot, bring water to a gentle simmer over medium-low heat and add 1 tablespoon of white vinegar. Crack each egg individually into a small bowl before gently sliding it into the simmering water. Poach the eggs for 4½ to 5 minutes, until the whites are set but the yolks remain soft and jammy. Carefully remove the eggs with a slotted spoon and let them rest on a plate.

While the eggs poach, prepare the hollandaise sauce by blending the egg yolks, fresh lemon juice, and a pinch of salt in a blender until smooth. Gradually drizzle in melted unsalted butter while blending continuously until the sauce is thick and emulsified. Keep the hollandaise warm, whisking occasionally to prevent it from thickening too much or curdling.

To assemble your Easy Latke Eggs Benedict, place a warm latke on a plate as the base. If you like, add a slice of smoked salmon atop the latke. Gently place a poached egg on top, then generously drizzle with the velvety hollandaise sauce. Finish with a sprinkle of freshly chopped chives, flaky sea salt, and ground black pepper for a delightful presentation.