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Wild Salmon and Farm Fresh Pancake Breakfast
(Published: )
Thrifty foods website
Prep Time Cooking Time Servings
4 people
  • 8 slices smoked chum salmon
  • 8 olera farm organic eggs
  • a drop of vinegar
  • 1 olera farm organic egg, beaten
  • 2c peeled shredded potatoes (russett)
  • 4 green onions, chopped
  • 1 Tbsp. flour
  • 1/4 cup Avalon cereal cream
  • salt and pepper
  • olive oil

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Preheat oven to 200 degrees F

1) Bring a large pot of water with a drop of vinegar to a boil. Toss together potatoes, half of the green onions, egg, flour and cereal cream.

2) Heat skillet over medium-high heat and add olive oil. Place large spoonfuls of potato mixture into the skillet and form into 3-inch round cakes about half and inch thick. Cook 3 to 4 minutes per side.

3) Once you have made 8 pancakes (all of the mixture), place them on a tray and put them in the oven. Reduce the boiling water to a simmer. Gently break the eggs into the simmering water. Simmer until they are cooked to the desired consistency.

4) Place a slice of smoked salmon on each pancake and then top with a poached egg. Sprinkle with remaining green onions.

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