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
Servings
4
Difficulty
easy
Total Time
35 min
Ingredients
Step-by-Step
Grate the peeled potatoes and squeeze out any excess moisture using a clean kitchen towel or paper towels.
In a large bowl, mix the grated potatoes, flaked smoked salmon, and season with salt and pepper to taste.
Form the potato-salmon mixture into 8 equal-sized patties, about 1/2 inch thick.
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.
While the potato cakes are cooking, fry the eggs to your desired doneness.
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.