Washington State Potato Commission's Potato Pancakes with Smoked Salmon
Published: 03/26/2010 by Washington State Potato Commission
1 lb. Washington russett potatoes
1/2 cup finely chopped onion
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. ground pepper
2 eggs, beaten
Vegetable oil, as needed
4 oz. smoked salmon, chopped or sliced
1/2 cup dairy sour cream
2 Tbsp. minced chives or green onion
1. Pare and shred potatoes; squeeze out most of moisture using a cheesecloth, if necessary.
2. Combine potatoes and onions; toss with flour. Add salt, pepper and eggs; mix well.
3. Lightly oil griddle or non-stick skillet. Portion a heaping tablespoon of potato mixture onto hot griddle or skillet and spread to about 2-inch round for each pancake. Cook over medium heat about 5 minutes or until brown on one side. Turn and cook 2 to 5 minutes longer or until browned on second side.
4. Keep warm until service. Top each pancake with smoked salmon, sour cream and chives. Makes 16 servings.
Calories 72
Protein 3 g
Fat 4 g
% Calories from fat 49%
Carbohydrates 7 g
Cholesterol 31 mg
Fiber 0.7 g
Sodium 226 mg
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