Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 pound(s) baking potatoes , peeled and shredded

  3. 3 tablespoon(s) snipped chives

  4. 1/2 teaspoon(s) dried tarragon

  5. 1/2 teaspoon(s) salt

  6. 1/4 teaspoon(s) freshly ground black pepper

  7. 2 tablespoon(s) olive oil

  8. 4 ounce(s) smoked salmon , thinly sliced

  9. 1/3 cup(s) sour cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 F. In medium bowl, lightly beat the egg. Add potatoes, 2 tablespoons chives, tarragon, salt, and pepper and stir until well combined. In 10-inch non stick skillet, heat 1 tablespoon oil over medium heat. Drop potato mixture by tablespoonfuls into skillet and cook until pancakes are golden brown on one side, about 3 minutes. Turn pancakes over and cook 2 minutes, or until lightly browned. Transfer to a baking sheet, arranging pancakes in one layer. Repeat with remaining 1 tablespoon oil and potato mixture for a total of 16 pancakes. Transfer baking sheet to oven and bake pancakes about 15 minutes, or until crisp on the outside and creamy within. Transfer to serving platter. Top each pancake with a slice of salmon, sour cream, and a sprinkling of remaining chives.


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