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Georgia Pecan Crusted Salmon & Potato Cake



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3 tsp. olive oil
3/4 cup chopped onion
1 lb. 4 oz. shredded hash brown potatoes
14 oz. sockeye salmon, canned and drained
1 tbsp. chopped fresh dill (optional)
1 large egg, beaten
1/4 tsp. each salt and pepper
2/3 cup chopped Georgia pecans


  1. 1
    In a large non-stick skillet, heat 1 tsp. oil over medium heat. Add onion and cook until softened about 5 minutes.
  2. 2
    In a large bowl, combine the onion, potatoes, salmon, dill and salt and pepper. Mix in beaten egg until well blended.
  3. 3
    Add remaining 2 tsp. oil to same non-stick skillet and swirl to coat bottom and sides with oil.
  4. 4
    Heat over medium heat. Add pecans and spread in single layer on bottom. Top with potato mixture, spreading evenly and firmly to fill skillet. Cover and cook over medium-low 25 minutes. Remove from heat and let stand 5 minutes.
  5. 5
    To serve, top skillet with a large flat plate or baking sheet, turned upside down. Invert the skillet and plate (or sheet) to unmold the potato cake. Cut in wedges to serve.

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cuisines North & South American
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