These hot potato pancakes are crispy and wonderful for brunch with slices of smoked salmon and cool sour cream. Add capers and dill for colour and some traditional Scandinavian flavour. Serve this at a brunch or for a wonderful breakfast on the weekend!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 3 Ontario Yukon Gold potatoes, peeled
- 1/2 tsp (2 mL) each salt and freshly ground pepper
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) canola oil
- 8 slices smoked salmon, about 130 g
- 1/2 cup (125 mL) sour cream
- 1 tbsp (15 mL) chopped fresh dill
- 1 tbsp (15 mL) capers
- Finely chopped red onion
- Grate the potatoes, using the largest holes on a box grater. Spread the grated potatoes out, in an even layer, on a large, lint-free kitchen towel. Roll the towel into a log. Positioned over the sink, twist the towel to release as much moisture as possible. Transfer the potatoes to a large bowl. Sprinkle with salt and pepper; toss to coat.
- Heat half the butter and oil in a large, nonstick skillet set over high heat. Dollop half the potato mixture into the skillet to create 4 portions. Spread each portion into thin pancakes. Cook, without disturbing, for 5 minutes per side or until golden brown. Transfer to a paper towel-lined plate. Repeat with remaining butter, oil and potato mixture.
- Place 2 pancakes on each plate. Top with a dollop of sour cream and a slice of smoked salmon. Garnish with fresh dill, capers and red onion. Serve immediately.
It is very important that the potatoes are as dry as possible before frying; make sure to squeeze them really well.