Crisp Potato Cakes, Smoked Salmon And Chives

Directions

1. Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add in extra virgin olive oil, lowfat sour cream and one bunch of chives chopped. Finish with one egg, mix very well. Season with salt and pepper.
2. Form by hand 4 large potato cakes. In a medium saute/fry pan, heat extra virgin olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 min per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a hot place.
3. Crack twelve Large eggs and wisk with a fork. Add in 2 ounces lowfat milk. Season with salt and pepper. In the same teflon pan add in 2 ounces of butter and over medium heat slowly stir in cracked Large eggs and begin to scramble.
4. Once Large eggs are finished mix in a julienne of smoked salmon and a handful of chopped chives. For presentation place one hot potato cake in the middle of each plate. Then carefully spoon scrambled egg mix on top and garnish with chives.
5. This recipe yields 4 servings.