This recipe is from Semi-Homemade with Sandra Lee. The only variation I made is that the original recipe calls for rose water and I use just regular tap. I love this recipe for two reasons, the actual pancake has some real flavor from the Leek soup mix and the scallions. I find a lot of potato pancakes to be far too bland for my taste buds. The one tablespoon of pancake mix also helps hold everything together better.
The second reason I love this recipe is you can serve it for breakfast like I did this morning or as an hors d’oeuvre for a small dinner party. I would not recommend this for a large party because they really are best right out of the skillet.
Oh, and I guess there is a third reason I love this recipe. It calls for packaged hash browns. No cooking and grating potatoes and soaking the potatoes. Just open the bag and getting cooking. Love it!
Easy, Reliable Salmon Scallion Potato Pancakes
- 1 package (about 2 cups) frozen packaged hash browns. (I buy the refrigerated kind. You’ll find them by the eggs and bacon usually)
- 1 Tbs. buttermilk pancake mix
- 1 egg
- 1/2 package of Knorr’s Leek soup mix
- 1/4 cup thinly sliced scallions, plus more for garnish
- 1 Tbs. water
- 2 Tbs. canola oil
- Sour Cream
- Pre-sliced smoked salmon
In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions and water.
Heat oil in a large skillet over medium-high heat. Drop hash brown mixture in tablespoon sized portions onto hot pan, and cook until golden brown, turn and brown other side.
Remove from pan to drain on paper towels and then serve with a dollop of sour cream and a rolled salmon strip on top. Sprinkle a little scallion on there too if you like. So yummy.
I forgot to buy scallions, so we made the pancakes sans scallions. Still very tasty but much better with. I also was out of canola oil (busy week people) so I clarified some butter and cooked them in that. No difference beside the added fat calories. Note to self, get to gym.