Hash Browns with Mustard and Smoked Salmon
This brilliant American brunch dish features crispy potato hash browns flavoured with wholegrain mustard. They are pan-fried until golden, then stacked and topped with slices of smoked salmon. A dollop of soured cream or crème fraîche and a sprinkle of fresh chives complete the plate. It makes a fantastic breakfast or side dish for four people.
Ingredients
- 1 large potato (about350g/12oz), washed
- 1 tbsp plain flour
- 1 tbsp wholegrain mustard or horseradish sauce
- knob of butter
- 1 tbsp sunflower oil
- 4 slices smoked salmon
- soured cream or crème fraîche to serve
- chives to serve
Method
- Grate the washed, unpeeled potato directly onto a clean tea towel. Gather the towel's edges and squeeze firmly over a sink to extract as much liquid as possible from the potato. Transfer the dried potato to a mixing bowl, then stir in the plain flour and your choice of wholegrain mustard or horseradish sauce. Season generously and combine everything thoroughly.
- Separate the potato mixture to form eight equal portions, rolling each into a ball before pressing flat with your hands. Place a large frying pan over heat, adding the knob of butter and the sunflower oil. Once the fat is hot, add the potato patties to the pan. Cook them for 2-3 mins on the first side, then flip and cook for another 2-3 mins until both sides are crisp and golden.
- For each serving, arrange two hash browns on a plate. Lay a slice of smoked salmon over the top, then add a spoonful of soured cream or crème fraîche. Finish with a scattering of freshly chopped chives before serving immediately.
Nutrition (per serving)
Calories153 kcal
Fat6 g
Saturates2 g
Carbs18 g
Sugars1 g
Fibre1 g
Protein9 g
Sodium644 mg
Salt1 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisineamerican
