Grate 2 pounds russet potatoes and 1 small onion on the large holes of a box grater, then wring the shreds dry inside a clean kitchen towel.

Combine the dry shreds with 2 large eggs, 1/3 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper, stirring until the batter clumps when squeezed.

Heat 1 cup vegetable oil in a 12-inch skillet over medium-high heat to 350°F.

Fry 1/4-cup portions for 3 to 4 minutes per side, in batches of four, until deep golden on both sides.

Drain on a wire rack over a sheet pan and hold in a 200°F oven for up to 30 minutes.

Lower 4 eggs into a small saucepan of boiling water, boil 9 minutes, then plunge them into ice water for 2 minutes before peeling.

Slice each peeled egg into four rounds using a sharp knife dipped in warm water between cuts, so the yolk stays whole.

Lay one or two egg slices on each warm latke.

Scatter the capers and chopped parsley over the eggs, then finish with a pinch of flaky salt and black pepper.

Serve right away so the egg stays cool and firm against the hot latke underneath.