1 lb. Russet potatoes
2 slices Bacon, cooked, crumbled
1 Green onion, minced
1/2 cup Robert Rothschild Farm Onion Blossom Horseradish Dip
1/3 cup Flour
Salt and pepper to taste
Smoked salmon, thinly sliced
InstructionsWash and peel the potatoes. Coarsely grate the potatoes and then squeeze in paper towels to remove excess liquid. Place grated potatoes in a large bowl. Add the bacon, green onions, Onion Blossom Horseradish Dip, egg, flour, salt and pepper. Mix together well. Form mixture into very small thin patties and place on a baking sheet. Add potato pancakes in batches into a large frying pan and cook about 3 - 4 minutes per side. Should be lightly browned and crispy on outside. Top each pancake with a slice of smoked salmon. Serve 2 - 3 on a plate with a little dollop of Onion Blossom Horseradish Dip on top and a little sour cream on the side.