Imported from Instagram

Hash Browns with Salmon, Avocado & Lemon Dill Crème Fraîche

Name: Hash Browns with Salmon, Avocado & Lemon Dill Crème Fraîche
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: British
Ingredients: 500 g potatoes (peeled and grated); 1 egg; 2 tsp onion powder; 1 tsp garlic powder; 2 tsp salt (½ tsp is added to the potatoes while cooking; the remainder is whisked with the egg and seasonings); black pepper (1 pinch); 5 tbsp duck fat (2 tbsp for cooking the potatoes and remaining 3 tbsp for frying the patties; or another animal fat such as pork, goose, or beef fat); 0.5 avocado (sliced into strips); 100 g smoked salmon (slice into strips for serving); 55 g crème fraîche; 1 tbsp lemon juice; 2 tsp dill (finely chopped); salt (to taste, for the crème fraîche sauce)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Crisp oven-finished hash browns are served with smoked salmon and avocado, topped with a tangy crème fraîche sauce flavored with lemon and dill. The recipe makes four hash browns, served two per plate.

2 servings45 minBritish

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Ingredients

500 g potatoes (peeled and grated)
1 egg
2 tsp onion powder
1 tsp garlic powder
2 tsp salt (½ tsp is added to the potatoes while cooking; the remainder is whisked with the egg and seasonings)
black pepper (1 pinch)
5 tbsp duck fat (2 tbsp for cooking the potatoes and remaining 3 tbsp for frying the patties; or another animal fat such as pork, goose, or beef fat)
0.5 avocado (sliced into strips)
100 g smoked salmon (slice into strips for serving)
55 g crème fraîche
1 tbsp lemon juice
2 tsp dill (finely chopped)
salt (to taste, for the crème fraîche sauce)

Steps

1
Preheat the oven to 200°C (390°F).
2
Peel and grate the potatoes. Rinse them thoroughly in water to remove the starch.
3
Put the grated potato in a clean tea towel and squeeze out as much water as possible.
4
Heat 2 tablespoons of the duck fat in a frying pan over medium-high heat.
5
Add the grated potato and ½ teaspoon of the salt. Cook for a few minutes, stirring, until the potato softens and releases moisture.
6
Take the potato off the heat and let it cool, moving it around as it cools so steam can escape.
7
In a bowl, whisk the egg with the onion powder, garlic powder, remaining measured salt, and pinch of black pepper.
8
Add the cooled potato to the egg mixture and combine thoroughly.
9
Divide the mixture into four equal portions. Shape each into a hash brown patty.
10
Heat the remaining 3 tablespoons of duck fat in a frying pan over high heat.
11
Add the patties and cook for 3–4 minutes, turning them a few times so the outsides brown evenly without burning.
12
Transfer the patties to a baking tray. Bake in the preheated oven at 200°C for a further 15 minutes.
13
In a bowl, mix the crème fraîche, lemon juice, finely chopped dill, and salt to taste.
14
Slice the avocado into strips and prepare the smoked salmon in strips for serving.
15
To serve, arrange two hash browns on each plate. Alternate strips of avocado and smoked salmon over them, then top with some of the crème fraîche mixture.

Notes

The creator notes that deep-frying can make the hash browns crispier, but finishes them in the oven in this version. The measured salt is split between cooking the potatoes and seasoning the egg mixture.