Potato Cakes with Scrambled Eggs and Smoked Salmon

Potato Cakes with Scrambled Eggs and Smoked Salmon are fried potato patties topped with softly scrambled eggs and tender salmon. If you’ve got twenty minutes to spare, this is the perfect last-minute addition to your brunch or Easter menu.

This dish combines some of the breakfast and brunch heavy-hitters: potatoes, eggs, and salmon! But at the same time, it’s an unexpected departure from your standard brunch fare.

Looking for more fresh takes on meals fit for the best of brunches? Check out my Spinach, Mushroom, and Smoked Salmon Cheese Frittata and the Christmas Breakfast Wreath that you’ll want to enjoy year-round!

This recipe is also aesthetically pleasing. I really enjoyed stacking each ingredient. There truly are levels to these tasty bites!

A closeup of the Potato Cakes with Scrambled Eggs and Smoked Salmon. The Potato Cake is the base, Scrambled Eggs are next. Then is the Smoked Salmon. It's topped with sour cream and chives for garnish.

In addition, you get a little bit of salty and savory in each bite. The thin, crispness of the potato makes it a great base for the scrambled eggs and smoked salmon.

Brunching at home has never been so fun, easy or delicious!

Key Ingredients in Potato Cakes with Scrambled Eggs and Smoked Salmon

Overhead view of the ingredients for the Potato Cakes with Scrambled Eggs and Smoked Salmon, separated into clear glass bowls, including: shredded frozen potatoes, eggs, sour cream, sliced green onions, canola oil, butter, smoked salmon, finely chopped chives and salt.

Frozen Shredded Potatoes

For chefs in a bind for time, frozen shredded potatoes are a great convenience. You get to skip some steps. There’s no need to chop potatoes or drain them of excess liquid because the grunt work has already been done.

Frozen shredded potatoes don’t even have to be defrosted. Just add them to the rest of your ingredients!

Smoked Salmon

Step aside, bacon and sausage! Smoked salmon is having a moment and I’m here for it. Thin, smoky slices of salmon are undoubtedly the star of this recipe.

The salmon undergoes a brining process before being smoked. That process eliminates the need to season. The salt and oil in the salmon enhance the eggs and potatoes.

How to Prepare Potato Cakes with Scrambled Eggs and Smoked Salmon

First, combine green onions, salt, potatoes and eggs in a large bowl and mix. Stir in Bisquick or flour. Adding either of these helps to bind the ingredients.

Next, heat oil in a nonstick skillet then add the potato mixture to the pan with a spoon. Flatten them slightly to ensure we get a thin, crisp patty. Cook evenly on both sides.

While those are cooking, mix sour cream, salt and pepper and set aside in the fridge.

Two fried potato cakes, one on top of the other

Then, prepare scrambled eggs to your liking. Finally, top your potato cakes with scrambled eggs and pre-prepared smoked salmon and sour cream. Enjoy!

Overhead view of two Potato Cakes with Scrambled Eggs and Smoked Salmon sprinkled with chives and topped with a dallop of sour cream on a white plate.

Pro Tip: Prepare your potato patties ahead of time. Refrigerate them until you’re ready to pan-fry.

Sides to Serve with Potato Cakes with Scrambled Eggs and Smoked Salmon

One thing I love about this recipe is how easy it is to construct and de-construct. It’s totally customizable! If a guest doesn’t want salmon, they can just have potatoes topped with eggs, and so on.

Spring up this dish by serving with a simple fruit salad. If it’s later in the day, opt for a mixed green salad.

Potato Cakes with Scramble Eggs and Smoked Salmon

5.0 from 7 votes
Course: BrunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 1 pack Smoked salmon (cold)

  • 2 tablespoons Canola oil

  • 1/2 cup All-purpose flour or Bisquick

  • 4 large Eggs (two for mix and two for scrambling)

  • 1 pound Potatoes (shredded refrigerated or frozen potatoes)

  • 1/2 teaspoon Kosher or Pink Himalayan salt

  • 1 tablespoon Green onions (thinly sliced)

  • 5 springs Chives (finely chopped)

  • 3 tablespoons Sour cream (optional)


  • Combine 3 tablespoons green onions, salt, potatoes, and eggs in a large bowl and mix. Add either Bisquick or flour to the mixture.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium-high.
  • Spoon potato mixture loosely into frying pan and flatten slightly. Cook for 4 minutes on each side or until browned and crisp. Place cakes on a platter and repeat. 
  • Mix sour cream, salt and pepper and set aside in the fridge.
  • Crack eggs into mixing bowl and scramble to your liking.
  • Top cakes with scrambled eggs, smoked salmon and sour cream (if desired). Enjoy!

Did you try this recipe? I’d love to see it! Tag me in your BonAppeDee inspired home-cooked meals on Instagram!


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  1. This was a great recipe all the way around. The contrast of crisp & soft cake with the smoke of the salmon was just a great bite.

  2. This was my first time making potato cakes and I will definitely making then again.

  3. These potato cakes were our Sunday brunch and we loved them! Super easy to make and so delicious. We had them with mixed greens.

  4. Potato cakes for the win! These tasted delicious and were the perfect addition to my breakfast table. I’ll be adding this to my breakfast menu!

  5. These potato pancakes made for a filling weekend breakfast with a touch of fancy. Everyone enjoyed so I’ll be making them again!

  6. I am so happy I found this recipe! The potato cakes were the perfect app for a brunch we had this past weekend. Thanks for sharing!


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