Creamy Smoked-Salmon Scrambled Eggs over Asiago Potato Pancakes

“My girlfriend (from long ago) Judy and I were served brunch by a friend who is starting her catering business again. We had Champagne Punch & a few other items but all I wanted were those fabulous eggs & potato pancakes! It was so good! It was delicious! ;) I would prefer a white Chardonay or any very dry Spanish wine but what do I know? :)”
READY IN:
30mins
SERVES:
4
YIELD:
12 potato pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. PREPARE POTATO PANCAKES:
  2. Peel and coarsely grate the potatoes.
  3. Whisk together eggs, shallots, Asiago cheese, sliced green onions, flour, salt, pepper &, baking soda together.
  4. Stir in potatoes, mixing thoroughly but GENTLY.
  5. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
  6. Spoon potato mixture into skillet.
  7. Forming pancakes about 3 inches in diameter.
  8. Cook 3-4 minutes, turning once, until golden brown.
  9. Repeat with remaining potato mixture, adding oil as necessary; keep warm.
  10. PREPARE SMOKED-SALMON SCRAMBLED EGGS:
  11. Prepare pancakes, cover, and keep warm.
  12. Whisk together eggs, cream, and 3 tablespoons chives.
  13. Heat oil in a nonstick skillet over medium heat.
  14. Cook eggs, stirring with a spatula, until they hold together but are still SOFT!
  15. Add cream cheese so that it melts into the eggs, to make them creamier.
  16. Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist, DON'T OVERCOOK!
  17. Arrange 3 pancakes each on 4 individual serving plates.
  18. Spoon the eggs on top.
  19. Combine shallots and creme fraiche, and dollop on eggs.
  20. Sprinkle with remaining chives and pepper.
  21. ENJOY!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: