Ingredients:

• 2 russet potato
• 3 Tbsp olive oil
• 2 eggs
• 1/4 cup grated parmesan or romano cheese
• 2 Tbsp green onion, minced
• 1 Tbsp fresh dill, chopped
• freshly ground black pepper
• 1 cup whole fat greek yogurt
• 1 Tbsp everything but the bagel seasoning
• 4 oz smoked salmon
• 2 Tbsp capers
• 1/4 cup thinly sliced red onion

Instructions:

1. Peel potatoes and shred on a coarse grater. Place shreds in a thin tea towel and twist to wring out the liquid. Get it all out!
2. Preheat the oven to 425 F. Place a 12-inch cast iron skillet over high heat and add olive oil.
3. In a large bowl, whisk together eggs, cheese, green onions, dill, and black pepper. Add potatoes and stir to incorporate.
4. When the oil is shimmering, add the potato pancake batter. Using a spatula, pat it into an even layer while leaving the top a little bit lumpy.
5. Cook on the stovetop for 5 to 6 minutes, until the bottom is starting to brown and set.
6. Transfer skillet to the preheated oven and bake for 8 to 10 minutes.
7. When the pancake seems cooked through, switch to the broiler and cook until the top is quite brown and crunchy.
8. In a small bowl combine yogurt with seasoning. Spread on the latke.
9. Arrange smoked salmon and onions.
10. Sprinkle with capers.