Description
Easily baked in the oven, these shredded potato pancakes make an elegant bite, but are light and refreshing with smoked salmon and Greek yogurt.
Ingredients
Scale
- 2 russet potatoes (peeled)
- 2 medium shallots
- 6 green onions (thinly sliced)
- 1 egg (lightly beaten)
- Salt and pepper
- 3–4 Tbsp flour
- Greek yogurt (for serving)
- Smoked Salmon (for serving)
- Chives (chopped)
Instructions
- Preheat the oven to 450 degrees and place a baking pan in the oven to get hot.
- Meanwhile, shred the potatoes and shallots on the large end of a box grater. Place in cheesecloth or a towel and wring to get out as much water as you can. Place in a large bowl and add the green onions, egg, and a generous pinch of salt and pepper. Add in the flour, 1 Tbsp at a time until it starts to form into a loose, but large ball (you’re looking for a “shaggy” dough like quality).
- Remove the hot pan from the oven and spray with cooking spray. Working quickly, take a heaping spoonful of the potato mixture in your hand and flatten into a disc. Place on the hot baking pan; you should hear it sizzle. Repeat with remaining mixture (you may have to do this in batches depending upon how many you can get on a pan.
- Bake for 5-10 minutes until golden brown, then flip (you can lightly spray the baking sheet again with cooking spray to ensure a golden brown crust) and bake for another 5-10 minutes until the potato pancakes are cooked through, crispy, and golden. Remove from the oven and sprinkle with salt and pepper, as needed.
- To serve, let the potato pancakes cool slightly, then top each with a dollop of greek yogurt, followed by a generous portion of smoked salmon. Top with fresh chives or thinly sliced green onion and serve immediately.
- Category: Appetizer, Side