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Mini Potato Pancakes with Smoked Salmon

Source of Recipe

From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand


Recipe Introduction

"Bite-sized potato pancakes are fun and satisfying little treats. Smoked salmon has an intense flavor and makes for a great hors d'ouevre any time of the day. Kids love these pancakes, and if they don't like smoked salmon you can leave it off the kids' tray. When I made these for a brunch for my friend Neil Steinberg and his family, they disappeared fast. I didn't even get one!"

List of Ingredients

â—¦ 4 large russet potatoes, washed and quartered (do not peel)
â—¦ 1 ½ medium yellow onions, peeled and quartered
â—¦ 2 large eggs
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 cup all-purpose flour
â—¦ Canola oil, for frying
â—¦ 1 cup sour cream
â—¦ 4 ounces sliced smoked salmon or lox, cut into 1-inch pieces
â—¦ Chopped fresh chives, for garnish (optional)


Recipe

Working quickly (before the potatoes discolor), shred the potatoes and onions in a food processor.

Replace the shredding blade with the regular puréeing blade and return a third of the potato-onion mixture to the processor. Purée it well, then toss the purée with the shredded potatoes and onions. If the mixture is liquidy, let it drain through a colander for 3 minutes, then return it to the bowl.

In a small bowl, beat the eggs with the salt and pepper. Pour the beaten eggs over the potato mixture and toss with your hands. Sprinkle the flour over the top and toss the mixture again with your hands, mixing it gently to incorporate the flour.

Pour a little less than ¼ inch of oil into a nonstick frying pan, and heat over medium heat for about 1 minute. Working in batches, form 1-inch balls of the potato mixture, place them in the hot oil, and then flatten them slightly with the back of a spoon. Cook until well browned on one side, about 5 minutes; then flip them and repeat on the other side, about 5 minutes. Drain on paper towels and let cool. The pancakes can be made up to 2 hours ahead.

Serve the pancakes at room temperature topped with a small spoonful of sour cream and a piece of smoked salmon. Garnish with a sprinkling of chives, if desired.

Makes 36 pieces