Potato Pancakes
By Yankee Magazine|Aug 11 2006|
Yield
20
Ingredients
1 pound russet potatoes, peeled
2 onions, finely chopped
2 tablespoons flour
1 teaspoon All-Purpose Blend
2 eggs, beaten
vegetable oil
4 ounces smoked salmon, chopped
1 small container sour cream
2 tablespoons minced chives
Instructions
Shred potatoes and squeeze out most of the water – use a cheesecloth if necessary.
Combine potatoes and onions and toss with flour. Add All-Purpose Blend and eggs. Mix well.
In a large skillet, heat the oil. Spoon a heaping portion of the potato mixture onto the hot skillet.
Cook over medium heat about 5 minutes per side, or until lightly browned. Remove pancakes and place on paper towels.
Keep warm until ready to serve. Serve each pancake topped with smoked salmon, a dollop of sour cream and a sprinkle of chives.
