Creamy Smoked-Salmon Scrambled Eggs Over Asiago Potato Pancakes - cooking recipe

Ingredients

ASIAGO POTATO PANCAKES
2 russet potatoes, baked and thorougly chilled
2 large eggs
1 tablespoon minced shallot
3 tablespoons grated asiago cheese
2 tablespoons sliced green onions
1 tablespoon all-purpose flour
3/4 teaspoon kosher salt
1/3 teaspoon fresh ground black pepper
1/2 teaspoon baking soda
2 tablespoons olive oil, plus more as needed
CREAMY SMOKED-SALMON SCRAMBLED EGGS
8 large eggs
3 tablespoons heavy cream or 3 tablespoons milk
6 tablespoons chopped chives, divided
1 tablespoon olive oil
4 ounces chopped smoked salmon
1 tablespoon very finely minced shallot
3 tablespoons whipped light chive & onion cream cheese or 3 tablespoons low-fat cream cheese
1/4 cup creme fraiche (I prefer sour cream) or 1/4 cup sour cream (I prefer sour cream)
fresh ground black pepper

Preparation

PREPARE POTATO PANCAKES:
Peel and coarsely grate the potatoes.
Whisk together eggs, shallots, Asiago cheese, sliced green onions, flour, salt, pepper &, baking soda together.
Stir in potatoes, mixing thoroughly but GENTLY.
Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
Spoon potato mixture into skillet.
Forming pancakes about 3 inches in diameter.
Cook 3-4 minutes, turning once, until golden brown.
Repeat with remaining potato mixture, adding oil as necessary; keep warm.
PREPARE SMOKED-SALMON SCRAMBLED EGGS:
Prepare pancakes, cover, and keep warm.
Whisk together eggs, cream, and 3 tablespoons chives.
Heat oil in a nonstick skillet over medium heat.
Cook eggs, stirring with a spatula, until they hold together but are still SOFT!
Add cream cheese so that it melts into the eggs, to make them creamier.
Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist, DON'T OVERCOOK!
Arrange 3 pancakes each on 4 individual serving plates.
Spoon the eggs on top.
Combine shallots and creme fraiche, and dollop on eggs.
Sprinkle with remaining chives and pepper.
ENJOY!