Ingredients

• 1 package (about 2 cups) frozen packaged hash browns
• 1 tablespoon buttermilk pancake mix
• 1 egg
• 1/2 package leek-chive soup mix
• 1/2 cup thinly sliced scallions, plus more for garnish
• 1 tablespoon rose water
• 2 tablespoons canola oil
• Sour cream, for garnish
• Pre-sliced smoked salmon strips

Instructions

1. In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 "rose" salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.