Frozen shredded potatoes are a fast cook’s friend: They need no draining or thawing. Serve for brunch with a side of fruit.
How to Make It
Combine 3 tablespoons green onions, salt, potatoes, and eggs in a large bowl. Stir in flour.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Spoon 1/3 cup potato mixture loosely into a dry measuring cup. Add to pan; flatten slightly. Repeat procedure 3 times to form 4 cakes. Cook 4 minutes on each side or until browned and crisp. Place cakes on a platter. Repeat procedure with remaining 1 tablespoon oil and remaining potato mixture until you have 8 cakes.
Top cakes evenly with salmon, sour cream, if desired, and remaining 2 tablespoons green onions.