A smoked salmon-topped potato pancake next to Simply Potatoes Shredded Hash Browns

Smoked Salmon-Topped Potato Pancake

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.

Prep Time:

20 min

Cook Time:

20 min



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  • 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


  1. Squeeze potatoes dry between several layers of paper towels.
  2. Stir together potatoes, salt, and pepper in a large bowl.
  3. Melt 2 Tbsp butter with oil in a large nonstick skillet over medium-high heat.
  4. 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.
  5. Meanwhile, stir together yogurt, horseradish, dill, and lemon zest in a small bowl; season with salt and pepper, if desired.
  6. Top crispy pancake with arugula, salmon, red onion, and capers. Serve with yogurt sauce.
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