Potato Galette with Creme Friache and Salmon

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Breakfast
Potato Galette with Creme Friache and Salmon

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Recipe Data

4
Servings
20min
Prep
40min
Total

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    Description

    Crispy, browned potatoes topped with delicious smoked salmon and rich, creamy creme friache make a brunch your guests won't forget. Topped with fresh greens, this salad has all the flavors you need to have them coming back for seconds. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    3 large russet potatoes
    1 tbsp. Hy-Vee all-purpose flour
    1 Hy-Vee large egg
    ½ tsp. Hy-Vee salt
    1 pinch(es) Hy-Vee ground black pepper, plus additional for serving
    2 tbsp. Hy-Vee unsalted butter
    8 slice(s) smoked salmon
    1 c. Vermont Creamery creme friache
    2 green onions, finely sliced
    Fresh watercress, for serving

    Things To Grab

    • Vegetable peeler
    • Box grater
    • Large bowl
    • Large nonstick pan

    Directions

    1. Peel and shred potatoes with a grater. Place in a bowl; add flour, egg, salt, and pepper. Mix until fully incorporated. 

    2. Melt butter over medium heat in large nonstick pan.

    3. Add potato mixture to pan. Use back of a wooden spoon to press potatoes down to form one large "pancake." Cook for 10 minutes on one side until crisp and brown, lifting edge gently to make sure it does not burn. Flip over; cook for about 10 additional minutes on other side.

    4. Remove pan from heat; top with salmon, creme friache, scallions, watercress, and a pepper. To serve, cut into wedges. 

    Nutrition facts

    Servings

    590 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 175mg
    • Sodium: 380mg
    • Total Carbohydrates: 49g
    • Protein: 24g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 30%

    Recipe Source:

    Courtesy of Vermont Creamery and Sweet Paul Magazine