Heat oil and sauté peppers and onions until soft, let cool.
Mix hash browns, eggs, salmon, flour, salt, pepper
and cooled peppers and onions together.
Hold covered under refrigeration.
Place two #16 scoops of pancake mixture on a hot griddle
and gently push down. On medium heat, cook potato pancakes
for 4 minutes, turn, and cook for an additional 4 minutes.
Serve with 2 Tbsp. sour cream and 2 Tbsp. applesauce.