Crisp Potato Cakes With Smoked Salmon and Chives
6 large  russet potatoes, baked and cooled
2 Tbsp  olive oil, plus additional for sauteing
2 Tbsp  sour cream
2 bunch  of chives, minced
13   eggs
  salt and freshly ground white or black pepper to taste
1/4 cup  milk
4 Tbsp  unsalted butter
  about 4 ounces diced smoked salmon
once the potatoes have cooled, remove and discard the skins. using a box 
grater, coarsely grate the potatoes into a large bowl. add the oil, sour 
cream and half of the minced chives and mix well. 
in a separate bowl, lightly beat 1 egg. add the egg to the potato mixture 
and mix well. season with salt and pepper to taste. 
have ready a plate lined with a paper towel. using your hands, form 8 
large potato cakes. (you can make the potato cakes in advance, wrap them 
in plastic wrap and refrigerate until ready to use.) in a medium pan over 
medium-high heat, heat about 2 tablespoons oil. reduce the heat to medium 
and fry the potato cakes, 1 or 2 at a time, until crisp, about 3 minutes 
per side, adding additional oil if necessary. transfer the cakes to the 
plate; set aside in a warm place. 
in a large bowl, lightly whisk the remaining 12 eggs. add the milk and 
salt and pepper to taste and whisk to combine. 
in a large nonstick pan over medium heat, melt the butter. cook, slowly 
stirring the eggs almost constantly, until the eggs form curds and are 
cooked to the desired degree of doneness, 10 to 15 minutes. 
when the eggs are cooked, gently fold in the smoked salmon, half of the 
remaining minced chives and salt and pepper to taste. 
to serve, place a warm potato cake in the middle of each plate and divide 
the eggs evenly among the cakes. garnish with the remaining chives and 
serve immediately. 
(ID: 13377) Mirror: Thu, Apr 10, 2003

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