Shredded Potato Pancakes with Smoked Salmon

• 2 pounds russet (baking) potatoes
• 1/2 cup vegetable oil
• 1 pound thinly sliced smoked salmon
• sour cream as an accompaniment

1. Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture.
2. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking.
3. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through.
4. Transfer the pancakes to paper towels to drain and keep them warm in a 200F.
5. oven.
6. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.

russet, vegetable oil, salmon, sour cream

Taken from www.epicurious.com/recipes/food/views/shredded-potato-pancakes-with-smoked-salmon-13306 (may not work)