fbpx

Hash Browns with Salmon, Avocado & Lemon Dill Crème Fraîche

 5 from 2 reviews

Overhead shot of a home made hash brown on a wire rack

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hash Browns with Smoked Salmon, Avocado & Lemon Dil Crème Fraîche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Total Time: 50 minutes
  • Yield: 2 1x

Ingredients

Units Scale

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)

To serve

  • 1/2 avocado
  • 100 g smoked salmon
  • 55 g creme fraiche
  • 1 tbsp lemon juice
  • 2 tsp dill (finely chopped)
  • salt (to taste)

Instructions

  1. Preheat your oven to 200c (390f).
  2. Peel & grate the potatoes then rinse them thoroughly in water to remove the starch.
  3. Strain the potato through a towel, removing as much of the water as possible.
  4. Bring 2 tbsp of the fat to a medium high heat in a frying pan
  5. 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.
  6. In a bowl whisk your egg, onion powder, garlic powder, remaining salt & pepper. Add the potato and combine.
  7. Form into 4 hash browns.
  8. 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.
  9. Transfer to a baking tray and cook in in preheated oven at 200c for a further 15 minutes.
  10. In a bowl mix the crème fraiche, lemon juice, dill and salt to taste.
  11. 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

Nutrition

  • Calories: 704
  • Sugar: 4
  • Sodium: 2797
  • Fat: 48
  • Saturated Fat: 16
  • Carbohydrates: 53
  • Fiber: 9
  • Protein: 19
  • Cholesterol: 125

Rate this recipe, ask a question or leave a comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star