Salmon Scallion Potato Pancakes (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 50 |
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Ingredients:
1 package (about 2 cups) frozen packaged hash browns |
1 tablespoon buttermilk pancake mix |
1 egg |
1/2 package leek-chive soup mix |
1/2 cup thinly sliced scallions, plus more for garnish |
1 tablespoon rose water |
2 tablespoons canola oil |
sour cream, for garnish |
pre-sliced smoked salmon strips |
Directions:
1. In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 rose salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.
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