Crispy hash browns with smoked salmon, crème fraîche and herbs
Votes: 12
Time: 40 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 659, total fat 43 G., saturated fats 24 G., proteins 30 G., carbohydrates 42 G., fiber 4 G., cholesterol 125 mg, sodium 1214 mg, sugar 8 G.
Calories 659, total fat 43 G., saturated fats 24 G., proteins 30 G., carbohydrates 42 G., fiber 4 G., cholesterol 125 mg, sodium 1214 mg, sugar 8 G.
Crispy potato hashbrowns are perfect for a Sunday brunch. For a special twist, make one large hashbrown and top it pizza-style with slices of salted or smoked red fish, drizzle with sour cream, and sprinkle with fresh dill. Serve sliced.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a small yellow onion
- 2 Russet Burbank potatoes (about 0.5 kg), peeled
- 1/4 cup melted butter
- 0.5 cups crème fraîche or sour cream
- 1/4 cup chopped fresh chives
- 3 tbsp. sour milk or kefir
- 1 tbsp caper marinade
- 1 teaspoon of honey
- Zest of 1 lemon
- 8-10 slices smoked salmon or gravlax
- 1/4 cup fresh dill
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a colander or sieve with a clean kitchen towel or cheesecloth and place it over a large bowl.
- Using a coarse grater, grate the onion and potato into a lined sieve. Wrap the grated potatoes and onions in a towel and squeeze out as much water as possible. Drain. Unfold the towel and remove the potatoes and onions. Season generously with salt and pepper.
- In a 25cm (9-inch) nonstick oven-safe baking dish, heat the clarified butter over medium heat. Spread the potato-onion mixture into a 1cm (0.5-inch) thick layer. Cook until the bottom is browned and crispy, about 5 minutes. Carefully flip the hashbrowns over and cook for another 5 minutes. For better browning, place the baking sheet in the oven for 8–10 minutes.
- Sauce:
In a medium bowl, combine crème fraîche, chives, buttermilk, caper marinade, honey, and lemon zest. Set aside. - Transfer the hashbrowns to a plate. Top with slices of smoked salmon. Slice the hashbrowns into wedges. Drizzle with sauce. Sprinkle with dill. Serve immediately.
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