Imported from Instagram

Crispy Hash Browns with Smoked Salmon, Avocado and Dill Crème Fraîche

Name: Crispy Hash Browns with Smoked Salmon, Avocado and Dill Crème Fraîche
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 500 g potatoes (peeled and grated); 1 egg; 2 tsp onion powder; 1 tsp garlic powder; salt (to taste; the description also specifies 1/2 tsp for cooking the potatoes); black pepper (to taste); 5 tbsp duck fat (or other animal fat such as pork, goose, or beef; 2 tbsp for cooking the potatoes and the remaining 3 tbsp for frying); avocado (finely sliced; amount not specified); smoked salmon (amount not specified); 55 g crème fraîche; 1 tbsp lemon juice; 2 tsp dill (finely chopped); salt (to taste, for the crème fraîche mixture)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

Crisp, oven-finished potato hash browns are topped with smoked salmon and avocado, then served with lemon-dill crème fraîche. The potatoes are rinsed and squeezed dry before cooking for a crisp exterior.

4 servings45 minBritish

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Ingredients

500 g potatoes (peeled and grated)
1 egg
2 tsp onion powder
1 tsp garlic powder
salt (to taste; the description also specifies 1/2 tsp for cooking the potatoes)
black pepper (to taste)
5 tbsp duck fat (or other animal fat such as pork, goose, or beef; 2 tbsp for cooking the potatoes and the remaining 3 tbsp for frying)
avocado (finely sliced; amount not specified)
smoked salmon (amount not specified)
55 g crème fraîche
1 tbsp lemon juice
2 tsp dill (finely chopped)
salt (to taste, for the crème fraîche mixture)

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 potatoes in a clean tea towel and squeeze out as much liquid as possible.
4
Heat 2 tablespoons of the duck fat in a frying pan over medium-high heat.
5
Add the grated potatoes and 1/2 teaspoon salt to the pan. Cook for a few minutes to soften the potatoes and cook off excess water.
6
Let the potatoes cool, moving them around as they cool so steam can escape.
7
In a bowl, whisk the egg with the onion powder, garlic powder, salt, and pepper.
8
Add the cooled potatoes to the egg mixture and combine.
9
Divide the mixture into four equal portions and shape each into a hash brown patty.
10
Heat the remaining 3 tablespoons of duck fat in a pan over high heat.
11
Add the patties and cook for 3–4 minutes, turning as needed to brown the outsides evenly. Check them while turning to ensure they do not burn.
12
Transfer the patties to a baking tray and bake in the preheated oven at 200°C for a further 15 minutes.
13
Arrange sliced avocado and smoked salmon on top of the hash browns, alternating them as desired.
14
In a bowl, mix the crème fraîche, lemon juice, chopped dill, and salt. Stir, then spoon or dollop the mixture over the hash browns to serve.

Notes

The source does not specify quantities for the avocado or smoked salmon. It lists salt to taste and separately specifies 1/2 tsp salt for cooking the potatoes. The method does not give an exact duration for the initial potato-softening step.