Yield
Serves 4 (serving size: 2 cakes)

Frozen shredded potatoes are a fast cook's friend: They need no draining or thawing. Serve for brunch with a side of fruit.

How to Make It

Step 1

Combine 3 tablespoons green onions, salt, potatoes, and eggs in a large bowl. Stir in flour.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Spoon 1/3 cup potato mixture loosely into a dry measuring cup. Add to pan; flatten slightly. Repeat procedure 3 times to form 4 cakes. Cook 4 minutes on each side or until browned and crisp. Place cakes on a platter. Repeat procedure with remaining 1 tablespoon oil and remaining potato mixture until you have 8 cakes.

Step 3

Top cakes evenly with salmon, sour cream, if desired, and remaining 2 tablespoons green onions.

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Ratings & Reviews

Family favorite

Michele
May 29, 2017
These are so easy to make and the ingredients are easy to have on-hand.  My kids absolutely love these and would eat them every night.  Great recipe.  Even though the sour cream is optional, we find that it really adds a lot to the meal.