Potato Pancakes with Smoked Salmon

INGREDIENTS:

Makes 16 servings

• 1 lb. Washington russet potatoes
• ½ cup finely chopped onion
• 2 tablespoons flour
• ½ teaspoon salt
• 1/8 teaspoon ground pepper
• 2 eggs, beaten
• Vegetable oil, as needed
• 4 oz. smoked salmon, chopped or sliced
• ½ cup dairy sour cream
• 2 tablespoons minced chives or green onion

DIRECTIONS

1. Pare and shred potatoes; squeeze out most 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 abut 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.

Nutritional Analysis per serving:  72 calories, 3 g protein 4 g fat, 7 g carbohydrates, 31 g cholesterol, 0.7 g fiber, 226 mg sodium.

Washington State Potato Commission