Labadie Recipe Database

Name Crispy Potato Cakes with smoked salmon Number of People 4 List of Ingredients 1/4 cup very thinly sliced green onions 1/4 tsp. kosher salt 1 lb. shredded frozen potatoes 2 large eggs, lightly beaten 1 1/2 T all-purpose flour 2 T canola oil, divided 4 oz. cold-smoked salmon 3 T light sour cream (optional) Description Combine green onions, salt, potatoes and eggs in a large bowl. Stir in flour. Heat 1 T oil in large nonstick skillet over medium-high heat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Add to pan; flatten slightly. Repeat procedure 3 times to form 4 cakes. Cook 4 minutes per side or until browned and crisp. Place cakes on platter. Repeat procedure with remaining 1 T oil and remaining potato mixture until you have cooked all. Top cakes evenly with salmon and sour cream. Time 20 minutes Difficulty (1-5) 1 Notes Could use a little more onion. 283 calories, 13.7 g fat, 13 g protein, 27 g carbohydrates, 2 g fiber, 1 g sugars, 112 mg cholesterol, 1 mg iron, 574 mg sodium, 42 mg calcium Image