Scrambled eggs with salmon on potato pancake

Name: Scrambled eggs with salmon on potato pancake
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 pack of (10 pieces; 600 g) frozen potato pancakes; 1 small zucchini; 100 g smoked salmon in slices; 8 Eggs; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1/2 bunch Dill; 7-10 Tbsp Lemon wedges and dill

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 pack of (10 pieces; 600 g) frozen potato pancakes
1 small zucchini
100 g smoked salmon in slices
8 Eggs
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
1/2 bunch Dill
7-10 Tbsp Lemon wedges and dill

Directions

1
Place the potato pancakes on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 5 minutes on each side until golden brown. Clean, wash and cut the zucchini into small cubes. Cut salmon into strips. Whisk eggs and milk, season with some salt and pepper. Fry the zucchini cubes in hot oil.
2
Add egg mixture and salmon and let it fry at medium heat. Push them together several times with a spatula. Arrange some scrambled eggs on 2-3 buffers each. Sprinkle with chopped dill. Garnish with lemon wedges and dill as desired.