Smoked Salmon-Topped Potato Pancake

Name: Smoked Salmon-Topped Potato Pancake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 20 Ounces Simply Potatoes Shredded Hash Browns; 1/2 Teaspoon salt; 1/2 Teaspoon pepper; 2 Tablespoons butter; 2 Tablespoons olive oil; 5.3 Ounces plain Greek yogurt; 2 Tablespoons horseradish; 1 Tablespoon fresh dill minced; 2 Teaspoons lemon zest; 5 Ounces baby arugula; 4 Ounces sliced smoked salmon; 1/2 small red onion thinly sliced; 2 Tablespoons capers drained

This deceivingly simple breakfast dish brings together a riot of colors, flavors and textures. Think golden hash browns, smoked salmon, zesty yogurt and peppery arugula. These cakes are decidedly gourmet.

Ingredients

20 Ounces Simply Potatoes Shredded Hash Browns
1/2 Teaspoon salt
1/2 Teaspoon pepper
2 Tablespoons butter
2 Tablespoons olive oil
5.3 Ounces plain Greek yogurt
2 Tablespoons horseradish
1 Tablespoon fresh dill minced
2 Teaspoons lemon zest
5 Ounces baby arugula
4 Ounces sliced smoked salmon
1/2 small red onion thinly sliced
2 Tablespoons capers drained

Featured Product

Simply Potatoes Shredded Hash Browns

Instructions

Squeeze potatoes dry between several layers of paper towels.
Stir together potatoes, salt, and pepper in a large bowl.
Melt 2 Tbsp butter with oil in a large nonstick skillet over medium-high heat.
Spread potato mixture over butter mixture in skillet in an even layer; press down gently with a spatula. Cover, and cook 8 minutes or until potatoes are crispy on the bottom. Flip potatoes, and cook 8 minutes or until potatoes are browned.
Meanwhile, stir together yogurt, horseradish, dill, and lemon zest in a small bowl; season with salt and pepper, if desired.
Top crispy pancake with arugula, salmon, red onion, and capers. Serve with yogurt sauce.