| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 2 | lb | Russet, baking potatoes |
| 1/2 | c | Vegetable oil |
| 1 | lb | Thinly sliced smoked salmon |
| Sour cream as an | ||
| accompaniment |
INSTRUCTIONS
Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream. Serves 8. Gourmet November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2812
Calories From Fat: 1543
Total Fat: 174.5g
Cholesterol: 222.3mg
Sodium: 9380.4mg
Potassium: 6103.2mg
Carbohydrates: 201g
Fiber: 20.9g
Sugar: 17.7g
Protein: 111.5g