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Hash Browns with Salmon, Avocado & Lemon Dill Crème Fraîche

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.

Rate This Recipe
5 from 1 vote

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

Servings2

Nutrition (For one serving)

Sodium: 2797mgCalcium: 65mgVitamin C: 58mgVitamin A: 249IUSugar: 4gFiber: 9gPotassium: 1461mgCholesterol: 125mgCalories: 704kcalTrans Fat: 1gMonounsaturated Fat: 23gPolyunsaturated Fat: 6gSaturated Fat: 16gFat: 48gProtein: 19gCarbohydrates: 53gIron: 3mg

Ingredients

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

  • 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.
Rate This Recipe
5 from 1 vote
Did you make this recipe?Tag @eatlikeanadult on Instagram or hashtag it #eatlikeanadult!
Russell James

Post by Russell James


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June 3rd, 2022