Potato Pancakes with Salmon

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1/2

    cup sour cream

  • 1

    teaspoon freshly grated lemon rind

  • 1/2

    teaspoon freshly ground black pepper, divided

  • 2

    cups leftover mashed potatoes (about 15 ounces)

  • 6

    tablespoons flour

  • 1/2

    teaspoon baking powder

  • 1/8

    teaspoon kosher salt

  • 1

    egg

  • 1

    egg white, beaten

  • 1/2

    small yellow onion, minced

  • 2

    tablespoons safflower oil, divided

  • 1/4

    pound thinly sliced smoked salmon, torn into bite-sized pieces

  • 1 to 2

    tablespoons chopped fresh chives

Directions

1. Preheat oven to 200°. Place a wire rack on a baking sheet. 2. Combine sour cream, lemon rind, and 1/4 teaspoon pepper in a small bowl. Cover and chill. 3. Combine potatoes, flour, baking powder, remaining 1/4 teaspoon pepper, salt, egg, egg white, and onion in a medium bowl. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Scoop about 1 1/2 tablespoons potato batter per pancake onto hot pan, for a total of 8 pancakes; flatten each slightly. Cook pancakes 2 to 3 minutes on each side or until golden brown. Place pancakes on rack on baking sheet; place in oven to keep warm. Repeat procedure in 3 more batches with remaining oil and remaining potato batter. Top pancakes with sour cream mixture, salmon, and chives.

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