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Potato Rosti with Smoked Salmon
Chef Angie Roberts of BOKA Kitchen+Bar – Seattle, WA
Adapted by
December 2008
Yield: 4 Servings

4 small Russet potatoes, grated
1 scallion, chopped
Pinch of kosher salt
Pinch of freshly ground black pepper
2 ounces bacon fat or clarified butter

To Assemble and Serve:
12 ounces smoked salmon lox
8 eggs, scrambled
4 tablespoons crème fraîche or sour cream
2 tablespoons minced chives

Combine grated potatoes, scallions, salt, and pepper. Heat bacon fat in a small sauté pan. Once the pan is hot, spread a quarter of the potato mixture evenly across the bottom of pan. Cook for 2 to 3 minutes or until golden brown and crispy. Flip and cook 2 to 3 minutes on the other side until golden and cooked through. 

To Assemble and Serve:
Top each potato rosti with 3 ounces of smoked salmon, a serving of scrambled eggs, and a tablespoon of crème fraîche. Garnish with minced chives.

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