Shred russet and sweet potatoes using the large holes on a box grater. Spread potatoes on a large sheet of paper towels or a clean kitchen towel. Add leek and shallot. Squeeze to remove liquid; set potato mixture aside.
The perfect crunchy carrier for any and all topping combinations you could ever want! These haystacks are versatile allowing you to customize the recipe. Not feeling creative? No worries, we've eliminated the guesswork by providing you with a range of choices; Smoked Salmon, Veggie, and Bacon 'n' Crème.
Servings and Ingredients
|2 large Hy-Vee One Step russet potatoes , (about 1½ lb.), peeled|
|1 (8-oz.) large sweet potato, peeled|
|½ c. leeks, chopped, white and green parts only|
|1 large shallot, chopped|
|3 Hy-Vee large eggs, slightly beaten|
|½ c. Soirée shredded Parmesan cheese|
|2 tbsp. Hy-Vee corn starch|
|2 clove(s) garlic, minced|
|1 tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground nutmeg|
|¼ tsp. Hy-Vee black pepper|
|½ tsp. Hy-Vee vegetable oil|
|2 tbsp. Hy-Vee whipped cream cheese, softened|
|6 slice(s) Hy-Vee Fish Market smoked Alaska sockeye salmon|
|6 tbsp. sliced red onion|
|2 tbsp. Gustare Vita capers|
|Fresh dill, for garnish|
Things To Grab
- Large hole box grater
- Paper towels
- Large nonstick skillet
Whisk together eggs, Parmesan cheese, corn starch, garlic, salt, nutmeg, and black pepper in a large bowl. Add potato mixture; stir until well combined.
Heat oil in a large nonstick skillet to 325 degrees. Form mixture into 6 (3-inches) patties, using about 2/3 cup for each patty. Carefully, place 3 patties into the hot oil. Fry patties 6 to 8 minutes or until golden and crisp, turning halfway through. Transfer patties to paper towels to drain. Fry remaining 3 patties.
To serve, top each haystack with 1 teaspoon whipped cream cheese, 1 slice smoked salmon, 1 tablespoon red onion, 1 teaspoon capers, and fresh dill.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 5mg
- Sodium: 510mg
- Total Carbohydrates: 31g
- Protein: 5g