Shredded potato pancakes with smoked salmon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Russet; (baking) potatoes |
| ½ | cup | Vegetable oil |
| 1 | pounds | Thinly sliced smoked salmon |
| Sour cream as an accompaniment | ||
Directions
Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat ¼ cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.
Serves 8.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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