Potato Latkes with Smoked Salmon and Sour CreamdownloadEmail This Post

Potato Latkes with Smoked Salmon and Sour Cream

Prep: 15 minutes
Cook: 35 minutes • Serves: 10

2bags (1 pound 4 ounces each) refrigerated shredded hash browns
1/2cup finely chopped green onions, white part only
3tablespoons all-purpose flour
2teaspoons kosher salt
1teaspoon fresh lemon juice
1/4teaspoon ground white pepper
3large Eggland’s Best Eggs, lightly beaten
10tablespoons vegetable oil
3/4cups sour cream
12ounces thinly sliced smoked salmon, cut into pieces
Fresh dill sprigs for garnish

1. In large bowl, combine hash browns, onions, flour, salt, lemon juice and pepper. Add eggs and toss gently to combine.

2. With hands, form about 1/4-cup potato mixture into flat patties and place on rimmed baking pan. In batches, in large nonstick skillet, heat 2 tablespoons oil over medium-high heat until very hot but not smoking. With spatula, transfer patties to skillet. Cook latkes about 3 minutes per side or until edges are golden brown. Transfer latkes to paper towels to drain; keep warm.

3. To serve, evenly top latkes with sour cream and smoked salmon; garnish with dill.

Approximate nutritional values per serving:
381 Calories, 20g Fat (5g Saturated), 79mg Cholesterol,
640mg Sodium, 38g Carbohydrates, 5g Fiber, 11g Protein