Zucchini Pancakes with Scrambled Eggs Recipe

Make the pancakes: In a bowl, place all ingredients except for the oil; mix. Form into 4 patties and set aside.

Heat 2 tablespoons oil in a nonstick pan. Over medium heat, fry pancakes until golden on each side, making sure potatoes are cooked through, about 5 to 7 minutes per pancake. Drain on paper towels to remove excess oil.

Make the scrambled eggs: Break eggs into a bowl. Whisk in sour cream, salt, and pepper.

In a sauté pan, heat butter until bubbling. Pour in eggs. Using a spatula, mix eggs continuously to make sure they cook uniformly. Before eggs fully cook and set, mix in chives and smoked salmon.

Serve scrambled eggs together with pancakes and toasted sourdough bread, and garnish as desired.