Creamy Smoked-Salmon Scrambled Eggs over Asiago Potato Pancakes

Total Time
Prep 15 mins
Cook 15 mins

My girlfriend (from long ago) Judy and I were served brunch by a friend who is starting her catering business again. We had Champagne Punch & a few other items but all I wanted were those fabulous eggs & potato pancakes! It was so good! It was delicious! ;) I would prefer a white Chardonay or any very dry Spanish wine but what do I know? :)

Ingredients Nutrition


  2. Peel and coarsely grate the potatoes.
  3. Whisk together eggs, shallots, Asiago cheese, sliced green onions, flour, salt, pepper &, baking soda together.
  4. Stir in potatoes, mixing thoroughly but GENTLY.
  5. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
  6. Spoon potato mixture into skillet.
  7. Forming pancakes about 3 inches in diameter.
  8. Cook 3-4 minutes, turning once, until golden brown.
  9. Repeat with remaining potato mixture, adding oil as necessary; keep warm.
  11. Prepare pancakes, cover, and keep warm.
  12. Whisk together eggs, cream, and 3 tablespoons chives.
  13. Heat oil in a nonstick skillet over medium heat.
  14. Cook eggs, stirring with a spatula, until they hold together but are still SOFT!
  15. Add cream cheese so that it melts into the eggs, to make them creamier.
  16. Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist, DON'T OVERCOOK!
  17. Arrange 3 pancakes each on 4 individual serving plates.
  18. Spoon the eggs on top.
  19. Combine shallots and creme fraiche, and dollop on eggs.
  20. Sprinkle with remaining chives and pepper.
  21. ENJOY!