Looking to level up your weekend brunch game? Say hello to these irresistible Potato Cakes with Smoked Salmon, featuring the bold and aromatic Watkins Organic Seafood & Poultry Seasoning. Whether you're entertaining guests or treating yourself to a solo brunch date, this dish offers a perfect balance of crispy texture, creamy toppings, and gourmet flair. Even better, it pairs like a dream with a chilled mimosa.

Why You'll Love This Recipe

These golden-brown potato cakes are made from simple pantry staples and elevated with the herbal warmth of Watkins seasoning. Topped with luxurious smoked salmon and a dollop of crème fraîche, they're as beautiful as they are delicious. The combination of flavors and textures makes every bite a moment to savor.

Ingredients You'll Need

For the Potato Cakes:

• 4 large potatoes (Yukon Gold or Russet), peeled

• 2 large eggs

• 1/4 cup flour or breadcrumbs

• 2 tbsp chopped fresh chives or green onions

• 1 tsp Watkins Organic Seafood & Poultry Seasoning

• Salt & freshly ground black pepper, to taste

• Butter or oil, for frying

For the Toppings:

• 8 oz smoked salmon

• 1 cup crème fraîche or sour cream

• Fresh dill or parsley, finely chopped

• Lemon wedges (optional, for garnish)

For the Mimosa Pairing:

• 1 bottle chilled sparkling wine or champagne

• 2 cups freshly squeezed orange juice (pulp-free)

• Orange slices or mint (for garnish)

Step-by-Step Instructions

1. Shred and Prep the Potatoes

Using a food processor or a box grater, shred the peeled potatoes. Immediately transfer to a clean kitchen towel or cheesecloth and wring out all excess liquid. Removing the moisture is key to achieving that perfect crispy crust.

2. Mix the Batter

In a large mixing bowl, combine the shredded potatoes, eggs, flour or breadcrumbs, chopped chives or green onions, Watkins seasoning, and a pinch of salt and pepper. Mix thoroughly until you have a cohesive mixture.

3. Fry to Golden Perfection

Heat a generous amount of butter or oil in a large skillet over medium-high heat. Scoop about 1/4 cup of the potato mixture per cake, pressing gently into rounds. Cook each side for 3–4 minutes, or until beautifully golden and crispy. Transfer to a paper towel-lined plate.

4. Build Your Brunch Masterpiece

Arrange the warm potato cakes on a serving platter. Add a spoonful of crème fraîche or sour cream, a generous slice of smoked salmon, and a sprinkle of fresh dill or parsley. Optional: a light squeeze of lemon juice for brightness.

5. Serve with Mimosas

Pour equal parts chilled sparkling wine and orange juice into champagne flutes. Garnish with orange slices or fresh mint. Toast to brunch done right!

Tips for Success

• Dry your potatoes thoroughly to ensure crispiness.

• Use high-quality smoked salmon for the best flavor—look for cold-smoked varieties.

• Watkins Organic Seafood & Poultry Seasoning brings balanced herbal and citrusy notes that elevate the dish.

• Crème fraîche adds a rich tang, but sour cream or even Greek yogurt work in a pinch.

Make-Ahead and Storage

You can prep the potato mixture a few hours ahead—just cover and refrigerate. Cooked potato cakes reheat well in a 375°F oven for 10 minutes. Assembled cakes are best served immediately.

Why Watkins Seasoning?

The Watkins Organic Seafood & Poultry Seasoning is a game-changer. Its blend of herbs and spices is crafted to enhance delicate proteins like fish and poultry without overpowering them. In this recipe, it harmonizes beautifully with the smoked salmon and balances the richness of the potato cakes.

Final Thoughts

This brunch-worthy recipe is the perfect blend of comfort and elegance. The crispy potato cakes are flavorful and satisfying, the smoked salmon adds a luxurious touch, and the Watkins seasoning ties it all together with finesse. Paired with a mimosa, this meal is bound to become a weekend favorite.

Ready to wow your brunch guests? Fire up the skillet, pop some bubbly, and get cooking!