Ingredients For Potato Pancakes:

4 large potatoes

1 yellow onion

1 egg (beaten)

1 tsp. sea salt

1/2 tsp. black pepper

3  tbs. all-purpose flour

2 cups vegetable oil for frying


1. Finely grate potatoes and onion into a large bowl. Drain excess water in a strainer.

2. Add in egg, sea salt, and black pepper. Add flour to make mixture thick. Add another tbs. of flour, if needed.

3. Heat 1/4 inch of oil in a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.

4. Fry, turning once, until golden brown.  When done (about 4-5 minutes) let absorb on paper towels. 

Other Ingredients:

1 lb. fresh Nova Scotia Lox (sliced thin)

1 cup of sour cream

4 plum tomatoes (chopped)

1 small red onion (chopped)

1/4 cup capers

3 tbs. olive oil

2 tbs. balsamic vinegar


1. In small bowl, mix tomatoes, red onion, capers, olive oil and balsamic vinegar.

2. Place potato pancake on a plate. Top with a slice or two of lox.

3. Put a dollop of sour cream on top.

4. Put about 2 tablespoons of tomato mixture on top.