Wild Alaska Salmon Potato Pancakes
• Canola Oil .25 cup
• Bell Pepper, small dice 2 cups
• Onion, small dice 2 cups
• Hash Browns, thawed 2 lbs.
• Eggs, beaten 6 each
• Alaska Canned Salmon 1 can (14.75 oz.)
• Flour .5 cup
• Kosher Salt 2 tsp.
• Pepper, fresh ground 1 tsp.
• Sour Cream 1.5 cups
• Applesauce 1.5 cups
Heat oil and sauté peppers and onions until soft, let cool. Mix hash browns, eggs, salmon, flour, salt, pepper and cooled peppers and onions together. Hold covered under refrigeration.
Place two #16 scoops of pancake mixture on a hot griddle and gently push down. On medium heat, cook potato pancakes for 4 minutes, turn, and cook for an additional 4 minutes. Serve with 2 Tbsp. sour cream and 2 Tbsp. applesauce.