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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