Smoked Salmon Potato Pancakes

Ingredients:

16oz Alaska Smokehouse Smoked Pink Salmon, skin removed and flaked

32oz frozen hashbrowns, thawed

2 medium onions, diced small

2 bell peppers, diced small

6 eggs, beaten

1/2 cup flour

1/4 cup canola oil

2 tsp salt

1 tsp pepper

Sour Cream and Applesauce for Garnish

Procedure:

Heat oil in a large pan on medium heat and saute the peppers and onions until soft.

Let cool, then in a large bowl, mix hashbrowns, eggs, salmon, flour, salt, pepper, and cooled onions and peppers.

Cover and put in the refrigerator to set up for 30 minutes or so.

Heat a griddle or large pan on medium heat until hot and water evaporates when splashed on the griddle.

Using a large spoon or ice cream scoop, place scoops of pancake mixture down on the hot griddle and gently push down with a spatula or turner.

Cook pancakes in batches, for 4 minutes on the first side, then flip and cook for an additional 4 minutes on the other side.

Store cooked pancakes in a warm oven until done.

Serve with sour cream and applesauce.

Should make around 24 pancakes, depending on the size of your spoon.