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Prep 30min
Total30min
Ingredients9
Servings6
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Ingredients
Potato Cakes
1
bag (20 oz) refrigerated southwest-style shredded hash brown potatoes
2
tablespoons baking mix
2
eggs, slightly beaten
1/4 cup vegetable oil
Topping
1/2 cup sour cream
1/2 teaspoon chipotle chile pepper powder
1/8 teaspoon salt
1/2 lb smoked salmon, thinly sliced
Fresh chives, cut into 1-inch pieces
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Steps
1
In large bowl, stir potatoes, baking mix and eggs just until moistened. Shape potato mixture by 1/2 cupfuls into 6 (4-inch) patties.
2
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook 3 of the patties in oil 4 to 8 minutes, turning once, until browned. Remove from skillet to platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining 3 patties.
3
In small bowl, mix sour cream, chile pepper powder and salt. Top potato cakes evenly with salmon and chives. Serve with sour cream mixture.
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Nutrition Facts
Serving Size:1 Serving
Calories
294
Total Fat
16g
0%
Saturated Fat
4g
0%
Sodium
694mg
0%
Total Carbohydrate
23g
0%
Dietary Fiber
3g
0%
Protein
12g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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