Potato Cakes With Smoked Salmon Recipe

Ingredients

1

bag (20 oz) refrigerated southwest-style shredded hash brown potatoes

2

tablespoons baking mix

2

eggs, slightly beaten

1/4 cup vegetable oil

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

Preparation

In large bowl, stir potatoes, baking mix and eggs just until moistened. Shape potato mixture by 1/2 cupfuls into 6 (4-inch) patties.

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.

In small bowl, mix sour cream, chile pepper powder and salt. Top potato cakes evenly with salmon and chives. Serve with sour cream mixture.