Skip to main content

Potato Pancakes with Lox and Dill Cream

Like a bagel with cream cheese, only way better.

Here's a brunch idea, especially if you can get your hands on some really good potatoes. I got a fancy assortment of yellow, red, and purple potatoes at the farmer's market.

Who's shocked that I seized an opportunity to buy purple vegetables?

Shredded, plus carrots and sauteed leeks.

I really liked this with lox for brunch, but it would also be good with hot-smoked salmon or just regular cooked salmon for dinner.


The Recipe:
9 small potatoes, shredded
1 carrot, shredded
1 leek, sliced and soaked
2 tb flour
1 egg, beaten
salt and pepper, to taste
1/4 c sour cream
1 tb fresh dill, chopped
1/4 lb lox, sliced
  • Saute leeks over medium heat about 7 minutes, until softened. Season with salt and pepper.
  • Mix shredded, potatoes, carrot, sauteed leeks, flour, egg, and additional salt and pepper. Let sit in refrigerator at least 30 minutes.
  • Squeeze liquid out of potato mixture, then form into patties on a greased baking sheet. Spray the tops of the pancakes with cooking spray to help them brown.
  • Bake at 400 for about 15 minutes per side, until browned.
  • Mix sour cream with dill. 
  • Top each cooked pancake with dill cream and a slice of lox.

The Verdict:
Overall grade: A
Overall reason: Relatively easy for something so fancy. Also, yum.
Time to prepare: 1 hour, plus time to refrigerate
Husband quote: A third party at the table (who wishes to remain anonymous), in an effort to get a fourth party to try the lox, said "It's just like ham." Jess insists that this is better than any quote he could offer.



Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...