These homemade hash browns are a fluffy, crunchy treat. As well as the lemon dill crème fraîche, salmon & avocado option I’m showing here, they are really good with a fried egg, avocado and salsa.
Make a double batch and freeze them, or reheat every morning for 3 days. They fantastic heated up with an air fryer if you have one.Print
For the hash browns
- 500 g potatoes
- 1 egg
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt
- 1 pinch black pepper
- 5 tbsp duck fat (or other animal fat such as pork, goose or beef)
- 1/2 avocado
- 100 g smoked salmon
- 55 g creme fraiche
- 1 tbsp lemon juice
- 2 tsp dill (finely chopped)
- salt (to taste)
- Preheat your oven to 200c (390f).
- Peel & grate the potatoes then rinse them thoroughly in water to remove the starch.
- Strain the potato through a towel, removing as much of the water as possible.
- Bring 2 tbsp of the fat to a medium high heat in a frying pan
- Add the potato and 1/2 tsp salt to the pan and cook for a few minutes to soften and sweat off the water. Let it cool, moving around as it cools to the steam can escape.
- In a bowl whisk your egg, onion powder, garlic powder, remaining salt & pepper. Add the potato and combine.
- Form into 4 hash browns.
- Heat the the remaining 3 tbsp fat in a pan to a high heat.Place your patties in the pan and cook for 3 to 4 minutes, turning to get the outside evenly crispy. Turn a few times if you need to check to make sure they’re not burning.
- Transfer to a baking tray and cook in in preheated oven at 200c for a further 15 minutes.
- In a bowl mix the crème fraiche, lemon juice, dill and salt to taste.
- To serve arrange two hash browns on a plate. Alternate strips of avocado and salmon then top with some of the crème fraiche.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Calories: 704
- Sugar: 4
- Sodium: 2797
- Fat: 48
- Saturated Fat: 16
- Carbohydrates: 53
- Fiber: 9
- Protein: 19
- Cholesterol: 125