recipes

Mashed Potato Latkes with Smoked Salmon

While these “latkes” are not traditional, they are a delicious way to use up leftover mashed potatoes. With a crisp exterior and pillowy soft interior, these little cakes are the perfect vehicle for a variety of toppings, and are served here with sour cream and smoked salmon. Salmon roe is available at high-end grocery stores, and is an inexpensive way to add a pop of salty flavor to your potato latkes (and is much cheaper than caviar!)

Recipe & photo by Maren Ellingboe

Recipe makes 4-6 mashed potato latkes with salmon.

Ingredients

Vegetable or canola oil, for frying
1 small yellow onion, chopped
2 c mashed potatoes, chilled
1 egg
½ c flour
Kosher salt, to taste
Ground pepper, to taste
1 c sour cream
3 oz. smoked salmon
1 oz. salmon roe (optional)
1 tsp chopped chives (optional)

Instructions

Heat 1 Tbsp oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
Place onions, mashed potatoes, egg and flour in a medium bowl. Stir to combine. Add more salt and pepper if needed.
Line a rimmed baking sheet with parchment paper. Form mashed potato mixture into 2-inch balls, then smash them into a ½-inch thick disc with your hands. Place discs on prepared baking sheet.
Pour vegetable oil into skillet until it’s about ¼-inch deep. Heat oil over medium heat until very hot but not smoking.
Fry 3 or 4 latkes at a time until golden brown and crispy, about 1 to 2 minutes per side. Remove to a paper towel-lined plate and repeat with remaining latkes.
Serve latkes with sour cream, smoked salmon, salmon roe and chives.

Recipe Notes and Variations

If you prefer your latkes the more traditional way, skip the salmon and roe and serve with sour cream and apple sauce!
They would also be delicious for breakfast with fried eggs and bacon or for lunch with a side of broccoli stem hummus.