Crisp potato pancakes, soft scrambled eggs and salmon – what could be better? Serve with creme fraiche or sour cream and a sprinkle of fresh dill.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
MethodPotato Latkes: Peel potatoes. By hand or in food processor and using shredder blade, alternately shred potatoes and onion wedges to make 6 cups (1.5 L). Transfer to colander. With hands, squeeze out as much liquid as possible and discard liquid. Transfer mixture to large bowl. Add egg, flour, salt and pepper; toss to mix.
In large skillet, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking. Scoop batter by 1/4 cupfuls (50 mL) into pan, flattening to 1/2-inch (1 cm) thickness and leaving 1 inch (2.5 cm) among latkes. Fry, turning once, until browned and crisp around edges, 6 minutes.
Drain on paper towel-lined baking sheets. Remove any cooked bits after each batch and heat more oil as necessary. (Make-ahead: Let cool. Cover lightly and refrigerate for up to 24 hours. Remove paper towels and reheat in 450°F/230°C oven for 5 minutes.)
In bowl, whisk together eggs, water, green onions, salt and pepper. In large nonstick skillet, melt butter over medium heat; pour in eggs and cook, stirring with spatula to form large soft curds, for about 3 minutes or until thickened and moist but no visible liquid remains. Serve with latkes and curls of smoked salmon.
Nutritional facts Per serving: about
- Sodium 662 mg
- Protein 19 g
- Calories 410.0
- Total fat 28 g
- Cholesterol 407 mg
- Saturated fat 6 g
- Total carbohydrate 21 g
- Iron 16.0
- Folate 32.0
- Calcium 6.0
- Vitamin A 18.0
- Vitamin C 25.0