Sunday, September 8, 2013

Potato Pancakes with Smoked Salmon



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 Potatoes

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