Potato Latkes with Smoked Salmon

Prep: 15 minutes
Cook: 35 minutes • Serves: 10

2 bags (1 pound 4 ounces each) refrigerated shredded hash browns
1/2 cup finely chopped green onions, white part only
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon fresh lemon juice
1/4 teaspoon ground white pepper
3 large eggs, lightly beaten
10 tablespoons vegetable oil
3/4cup sour cream
12 ounces thinly sliced Morey’s Smoked Salmon, cut into pieces
Fresh dill sprigs for garnish

1. In large bowl, combine hash browns, onions, flour, salt, lemon juice and pepper. Add eggs and toss gently to combine.

2.With hands, form about 1/4-cup potato mixture into flat patties and place on rimmed baking pan. In batches, in large nonstick skillet, heat 2 tablespoons oil over medium-high heat until very hot but not smoking. With spatula, transfer patties to skillet. Cook latkes about 3 minutes per side or until edges are golden brown. Transfer latkes to paper towels to drain; keep warm.

3.To serve, evenly top latkes with sour cream and smoked salmon; garnish with dill.

Approximate nutritional values per serving:  
381 Calories, 20g Fat (5g Saturated), 79mg Cholesterol,
640mg Sodium, 38g Carbohydrates, 5g Fiber, 11g Protein