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
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1 package (about 2 cups) frozen packaged hash browns

1 tablespoon buttermilk pancake mix

1 egg

1/2 package leek-chive soup mix

1/2 cup thinly sliced scallions, plus more for garnish

1 tablespoon rose water

2 tablespoons canola oil

Sour cream, for garnish

Pre-sliced smoked salmon strips


  1. 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.