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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.



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