Peel and shred potatoes with a grater. Place in a bowl; add flour, egg, salt, and pepper. Mix until fully incorporated.
Recipe
Author
Vermont Creamery
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Description
Crispy, browned potatoes topped with delicious smoked salmon and rich, creamy creme friache make a brunch your guests won't forget. Topped with fresh greens, this salad has all the flavors you need to have them coming back for seconds.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 large russet potatoes | ||
| 1 tbsp. Hy-Vee all-purpose flour | ||
| 1 Hy-Vee large egg | ||
| ½ tsp. Hy-Vee salt | ||
| 1 pinch(es) Hy-Vee ground black pepper, plus additional for serving | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| 8 slice(s) smoked salmon | ||
| 1 c. Vermont Creamery creme friache | ||
| 2 green onions, finely sliced | ||
| Fresh watercress, for serving |
Things To Grab
- Vegetable peeler
- Box grater
- Large bowl
- Large nonstick pan
Directions
Melt butter over medium heat in large nonstick pan.
Add potato mixture to pan. Use back of a wooden spoon to press potatoes down to form one large "pancake." Cook for 10 minutes on one side until crisp and brown, lifting edge gently to make sure it does not burn. Flip over; cook for about 10 additional minutes on other side.
Remove pan from heat; top with salmon, creme friache, scallions, watercress, and a pepper. To serve, cut into wedges.
Nutrition facts
Servings
590 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 175mg
- Sodium: 380mg
- Total Carbohydrates: 49g
- Protein: 24g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 30%
Recipe Source:
Courtesy of Vermont Creamery and Sweet Paul Magazine