| 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
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