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.

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

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5 from 2 reviews

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


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)


  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


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

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