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Pan-Fried Hash Browns with Smoked Salmon

Name: Pan-Fried Hash Browns with Smoked Salmon
Prep time: 600 s
Cook time: 1080 s
Total time: 1680 s
Yield: 4
Ingredients: 6 tablespoons Oil canola; 1/2 teaspoon Salt table; 2 tablespoons Oil olive salad or cooking; 8 ounces Fish salmon chinook smoked; Sour cream reduced fat; Capers canned; 1 Unit Onions raw; Dill weed fresh; 1 gram Spices pepper black; 1/2 teaspoon Salt table; Lemons raw without peel; 1 pound Potatoes yellow fleshed hash brown shredded salt added in processing frozen unprepared

28'

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This dish features crispy hash browns paired with smoked salmon, complemented by a variety of toppings for a delightful meal.

Not included in this recipe

Treenut

Peanuts

Gluten

Egg

Crustaceans

Breakfast

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Oil, canola

6 tablespoons Oil, canola

Salt, table

1/2 teaspoon Salt, table

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Fish, salmon, chinook, smoked

8 ounces Fish, salmon, chinook, smoked

Sour cream, reduced fat

Capers, canned

Onions, raw

1 Unit Onions, raw

Dill weed, fresh

Spices, pepper, black

1 gram Spices, pepper, black

Salt, table

1/2 teaspoon Salt, table

Lemons, raw, without peel

Potatoes, yellow fleshed, hash brown, shredded, salt added in processing, frozen, unprepared

1 pound Potatoes, yellow fleshed, hash brown, shredded, salt added in processing, frozen, unprepared

Pan-Fried Hash Browns with Smoked Salmon

Nutri value

Go to instructions

Instructions

3 Steps

28'

Total

10'

Preparation

18'

Cooking

Waiting

Step by step

1 of 3

10'

Defrost Hash Browns

Line a medium bowl with a kitchen towel and place hash browns in it. Defrost in the microwave at 50 percent power for 10 to 12 minutes. Alternatively, thaw hash browns in the refrigerator for 12 hours. Gather the ends of the towel and wring out as much liquid as possible from the hash browns.

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2 of 3

10'

Cook Hash Browns

Heat 1/4 cup canola oil in a 10-inch cast-iron or nonstick skillet over medium heat. Add hash browns and use a spatula to flatten them into an even layer the size and shape of the skillet. Sprinkle with 1/4 teaspoon salt. Cook until hash browns hold their shape and stick together, about 5 minutes. Pour olive oil around the edges of the skillet and cook until the bottom side is golden brown, 5 to 10 minutes. Slide hash browns onto a plate. Cover with a second plate and invert.

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3 of 3

Cook Hash Browns

Add the remaining 2 tablespoons of canola oil to the skillet. Slide hash browns back into the skillet with the browned side facing up. Sprinkle with the remaining 1/4 teaspoon salt. Cook over medium heat until the bottom is golden brown, 7 to 8 minutes. Slide onto a cutting board or platter. Let cool for 10 minutes. Top with smoked salmon and desired toppings. Slice into wedges and serve.

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