For my latest Washington Post recipe I decided that sometimes it’s fun to swerve from the typical evening-meal lineup toward breakfast for dinner. This recipe touches all the bases. For starters, there are crisped potato pancakes, with your choice of grated root vegetables mixed in (bonus: beets will turn the pancakes pink!), and a smoky protein, here in the form of salmon, but prosciutto or Canadian bacon could stand in. You’ll find it here.