Recipe courtesy of Sandra Lee
Salmon Scallion Potato Pancakes
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 50 silver dollar size pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 26
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 4 mg
- Sodium
- 52 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 50 silver dollar size pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 26
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 4 mg
- Sodium
- 52 mg
Ingredients
Directions
- In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 "rose" salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.
