It is always such a struggle the days after the Holidays when it comes to leftovers. These Mashed Potato Latkes and seared salmon are a perfect way to spice up leftovers. I love to repurpose leftovers into a fresh delicious dish and the salmon is a perfect compliment.
Mashed Potato Latkes
Mashed potatoes are always left over after my holiday meals, so I figured I’d give them a knew life. To get started you’re going to set a large pan on the stove over medium heat. Then in a large mixing bowl I used 2 cups of Mashed potatoes, 1/4cup fresh chives, 1cup flour. Along with 1tbsp of baking powder into the mixing bowl and 1/4 cup of heavy cream. Adding 1tbs of salt for added flavor. Mix this together thoroughly. I used arrowroot flour for a gluten free option.
Grease the pan with avocado oil, or any cooking oil before adding your batter. Getting the mashed potato mixture into the hot pan, is similar to pancakes. I used 1/4 measuring cup, but depending on your preferred size this may vary. Much like making pancakes its not an exact science, so I let the Latkes get golden brown on each side before flipping them to the next. You can repeat this process until all the batter is used.
While pancakes are cooking place another large pan over medium/high heat. Drizzle the bottom with avocado oil and let the oil heat up. I seasoned my Salmon with salt and pepper to start, then I added 2tbsp of Za’atar seasoning. Placing the salmon in the large pan filet skin side up until the filet begins to sizzle with a golden crust. Once golden flip your salmon to the other side and brown it as well. Once Salmon is browned, place a lid on the pan and reduce heat to medium/low. I cooked the salmon for about 10-15 minutes and it was prefect.
To make your dill sauce combine 1/2 cup of Greek yogurt and the remaining 2tbsp of Za’atar seasoning in a bowl. I added a bit of lemon juice, but again its not a science so get creative, and add to your liking! As well as adding salt and pepper if you need it, combine well and serve along side your fresh salmon and left over, delicious potato latkes.
The combination of these three makes a perfect left over, repurposed dish. After so many days of eating mashed potatoes reheated, I got tired of the same old thing. This was my perfect solution, and although Thanksgiving was a week ago, the holidays aren’t over just yet. I hope you enjoy this simple and easy dish as much as I did.
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For more recipes like these try some of our other recipes:
- Gluten free Blueberry Pancakes with Maple Butter
- Avocado toast with smoked salmon and pickled onions
- Sweet Potato Cornbread Muffins
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- mashed potatoes
- heavy cream
- baking powder
- salmon filets
- greek yogurt
- Za’atar seasoning
- lemon juice
- fresh dill
- avocado oil
Potato Latkes with Seared Salmon
- 2 cups mashed potatoes I used leftover potatoes from Thanksgiving
- 1/4 cup chives- chopped
- 1/4 cup heavy cream
- 1 cup flour I used arrowroot flour if you want to be GF
- 1 tbsp baking powder
- 1 tsp salt
- 2 large salmon filets
- 1/2 cup greek yogurt
- 4 tbsp Za'atar seasoning Za'atar seasoning can be found on amazon or at whole foods
- 2 tbsp lemon juice
- 3 tbsp fresh dill- chopped
- avocado oil for drizzling
- salt/pepper for taste
- Place a large pan over medium heat. Drizzle avocado oil on the bottom to lightly coat the pan and let the oil heat up. In a large bowl mix together mashed potatoes, chives, flour, baking powder, 1 tsp of salt and cream.
- Using a 1/4 measuring cup, spoon the mixture into the pan. Smooth the mixture to create a circular shape. Cook until golden on one side and then flip and cook the other side. Continue this process until all of the batter is used and you have several fluffy pancakes.
- While pancakes are cooking place another large pan over medium/high heat. Drizzle the bottom with avocado oil and let the oil heat up. Season the salmon with salt/pepper and 2 tbsp of Za'atar seasoning. Place the salmon filet skin side up and let the filet sizzle and get a nice golden crust. Flip to the other side and do the same. When salmon is brown on both sides, place a lid on the pan and reduce heat to medium/low. Cook the salmon for about 10-15 minutes.
- To make your dill sauce, place greek yogurt, dill, and remaining Za'atar seasoning in a bowl. Mix well and then add lemon juice. Mix again and taste. Add salt/pepper as needed.
- To serve, add pancakes to a plate with a filet of salmon and fresh dill sauce. Enjoy!