Root Vegetable Pancakes With Smoke Salmon, Eggs And Horseradish Cream

  • A food processor fitted with a shredding disk will make quick work of grating the root vegetables, but you can use the large-holed side of a box grater as well.

    A food processor fitted with a shredding disk will make quick work of grating the root vegetables, but you can use the large-holed side of a box grater as well. Renee Comet for The Washington Post

 
Posted2/21/2018 6:00 AM

For the horseradish cream

½ cup sour cream (may substitute plain yogurt)

 

2 tablespoons drained bottled horseradish

½ teaspoon finely grated lemon zest

Kosher salt

Freshly ground black pepper

For the pancakes

9 large eggs

1 pound assorted root vegetables, such as turnips, beets, parsnips, carrots, peeled and coarsely grated

8 ounces Yukon Gold potatoes, peeled and coarsely grated

½ cup finely chopped onion

1/3 cup flour

Kosher salt

Freshly ground black pepper

¼ cup vegetable oil

8 ounces thinly sliced smoked salmon (may substitute prosciutto or Canadian bacon)

Chopped chives, for garnish

For the horseradish cream: Combine the sour cream, horseradish and lemon zest in a bowl. Season lightly with salt and pepper, stirring to incorporate. The horseradish cream can be refrigerated up to 3 days in advance.

For the pancakes: Preheat the oven to 200 degrees.

Lightly beat 1 of the eggs in a mixing bowl, then stir in the grated vegetables and potato, the onion, flour, ½ teaspoon salt and ¼ teaspoon pepper. A food processor fitted with a shredding disk will make quick work of grating the root vegetables, but you can use the large-holed side of a box grater as well.

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Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Once the oil shimmers, use a half-cup measure to drop mounds of the vegetable mixture into the pan, flattening them to 4½- to 5-inch inch rounds; you should only be able to fit in about 3 at a time. Cook for about 5 minutes, until the bottoms are golden brown, then turn them over and cook for 4 to 5 minutes on the second sides, until browned. Transfer the pancakes to a baking sheet, sprinkle lightly with salt and place in the warm oven.

Repeat, adding the remaining oil to the pan as needed, to use all the mixture, creating a total of 8 pancakes.

Working in batches as needed, fry the remaining 8 eggs in the same oiled skillet (medium heat), turning them over to cook on the second side, if desired, as runny or firm as you like. Season lightly with salt and pepper.

To serve, place 2 pancakes on each plate. Top each pancake with an ounce of the smoked salmon, a fried egg, a spoonful of the horseradish cream and a sprinkling of chives. Salad greens drizzled with an herbed buttermilk dressing make a fresh accompaniment.

Serves 4

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