Potato Pancake with Smoked Salmon

A giant potato cake topped with smoked salmon, lemony greens, and chives

I've loved hash browns ever since I was a kid. And I'm not talking about those "breakfast potatoes" that most brunch spots serve nowadays. I want thin, shredded, diner-style potatoes that have a super crispy crust and are cooked in a generous amount of grease. This potato pancake is basically one giant hash brown that gets cooked in a large skillet before adding on the toppings: thinly sliced smoked salmon, greens, and chive creme fraiche. A squeeze of lemon balances the heaviness of the potatoes and keeps it feeling light. It's the perfect brunch dish and the presentation is stunning. Hash browns have never looked this good before.


Related Recipes:
- Potato Latkes
- Chorizo, Potato, & Pepper Hash
- Baked Potato Bites


Crispy Potato Pancake with Smoked Salmon, Greens, & Chive Creme Fraiche:

• Peel 4 large Russet potatoes and coarsely grate them.* Season them generously with salt and pepper.
• Meanwhile, melt 2-3 tbsp. of duck fat or butter into a large, heavy skillet over medium-high heat.
• Add the potatoes to the pan, pressing down to form a tight, large disk.
• Cook the potatoes for 6-8 minutes, or until the bottom of the potatoes are very dark and crisp.
• Carefully flip the potato cake onto a plate with the crispy side up.
• Return the pan to the heat and add in 2-3 more tbsp. of fat or butter.
• Carefully slide the potatoes, crispy side up, back into the pan and cook for another 5-7 minutes, or until the bottom is crispy and the center is cooked through.
• Slide the potato cake onto a large plate and top with a sprinkle of flaked sea salt, 5-6 oz. of thinly sliced smoked salmon, a handful of baby arugula, and a sprinkle of chives.
• Cut the cake into wedges and serve with lemon wedges and chive creme fraiche.**

Serves four

*Use can use the large holes of a box grater to do this, but I use the shredding attachment to my food processor and it grates all of the potatoes in under a minute.
**To make the chive creme fraiche, combine 1/2 c. creme fraiche with 2 tbsp. minced chives and a sprinkle of salt and pepper.