Potato and Smoked Salmon Cakes
Crispy potato cakes filled with smoked salmon, topped with a fried egg, sour cream, lemon zest, and chives for a delicious and easy-to-make breakfast.
- Prep
- 15 min
- Cook
- 20 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- American
Ingredients
- 2lbspotatoes, peeled and grated
- 8ozssmoked salmon, flaked
- 4eggs, fried
- 1/2cupsour cream
- 1lemon, zested
- 2tbspschives, chopped
Step-by-Step
- 1
Grate the peeled potatoes and squeeze out any excess moisture using a clean kitchen towel or paper towels.
5m - 2
In a large bowl, mix the grated potatoes, flaked smoked salmon, and season with salt and pepper to taste.
5m - 3
Form the potato-salmon mixture into 8 equal-sized patties, about 1/2 inch thick.
5m - 4
Heat a large non-stick skillet over medium heat and add 2 tablespoons of oil. Carefully place the potato cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
8mmedium heat - 5
While the potato cakes are cooking, fry the eggs to your desired doneness.
5mmedium heat - 6
To serve, place a potato cake on each plate and top with a fried egg. Dollop a spoonful of sour cream on top and finish with a sprinkle of lemon zest and chopped chives.
2m