Crispy Potato Cakes With Smoked Salmon

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is great served as brunch with fresh fruit on the side. Using frozen shredded potatoes makes this quick to make....you can also use refrigerated or shred your own. If you shred your own, increase prep time to accommodate the extra work."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (186.4 g)
  • Calories 178.5
  • Total Fat - 5.4 g
  • Saturated Fat - 2 g
  • Cholesterol - 113.8 mg
  • Sodium - 432.4 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 1.7 g
  • Protein - 11.6 g
  • Calcium - 45 mg
  • Iron - 1.5 mg
  • Vitamin C - 11 mg
  • Thiamin - 0.1 mg

Step 1

Combine 3 tablespoons sliced green onions, salt, potatoes, and eggs in a large bowl. Stir in the flour.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 1/3 cup of the potatoe mixture loosely into a measuring cup. Add to the pan, flattening slightly. Repeat the procedure 3 times to form 4 cakes.

Step 3

Cook 4 minutes on each side or until browned and crisp. Place the cakes on a platter.

Step 4

Repeat the procedure with the remaining 1 tablespoon oil and remaining potato mixture until you have 8 potato cakes.

Step 5

Top the potato cakes evenly with the smoked salmon, sour cream, and remaining green onions.

Tips & Variations


No special items needed.

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