Scrambled Eggs with Potato Latkes and Smoked Salmon Curls Scrambled Eggs with Potato Latkes and Smoked Salmon Curls

Author: Canadian Living

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


Potato Latkes:


Potato 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
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Scrambled Eggs with Potato Latkes and Smoked Salmon Curls