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