Hands On:

25 minutes

Total Time:

40 minutes

Serves:

Ingredients

2 large Hy-Vee One Step russet potatoes , (about 1½ lb.), peeled
1 (8-oz.) large sweet potato, peeled
½ cup leeks, chopped, white and green parts only
1 large shallot, chopped
3 Hy-Vee large eggs, slightly beaten
½ cup Soirée shredded Parmesan cheese
2 tbsp Hy-Vee corn starch
2 clove(s) garlic, minced
1 tsp Hy-Vee salt
¼ tsp Hy-Vee ground nutmeg
¼ tsp Hy-Vee black pepper
½ tsp Hy-Vee vegetable oil
2 tbsp Hy-Vee whipped cream cheese, softened
6 slice(s) Hy-Vee Fish Market smoked Alaska sockeye salmon
6 tbsp sliced red onion
2 tbsp Gustare Vita capers
Fresh dill, for garnish

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Preparation

Shred russet and sweet potatoes using the large holes on a box grater. Spread potatoes on a large sheet of paper towels or a clean kitchen towel. Add leek and shallot. Squeeze to remove liquid; set potato mixture aside.

Whisk together eggs, Parmesan cheese, corn starch, garlic, salt, nutmeg, and black pepper in a large bowl. Add potato mixture; stir until well combined.

Heat oil in a large nonstick skillet to 325°. Form mixture into 6 (3-inches) patties, using about ⅔ cup for each patty. Carefully, place 3 patties into the hot oil. Fry patties 6 to 8 minutes or until golden and crisp, turning halfway through. Transfer patties to paper towels to drain. Fry remaining 3 patties.

To serve, top each haystack with 1 teaspoon whipped cream cheese, 1 slice smoked salmon, 1 tablespoon red onion, 1 teaspoon capers, and fresh dill.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		320
% Daily Value*
Total Fat: 21g		27%
	Saturated Fat: 4g
	Trans Fat: 0g
Cholesterol: 5mg		2%
Sodium: 510mg		22%
Total Carbohydrate: 31g		11%
	Dietary Fiber: 2g	7%
	Sugars: 4g	8%
Protein: 5g		10%