Smoked Salmon Hashbrowns Recipe

Prepare potatoes

Grate the peeled russet potatoes using the large holes of a box grater or a food processor fitted with a shredding disk. Immediately place the grated potatoes into a large bowl of cold water to remove excess starch; swish them for 30 seconds.

Rinse and dry

Transfer the grated potatoes to a fine-mesh sieve or several layers of clean kitchen towel. Rinse under cold running water until water runs clear. Squeeze out as much water as possible in the towel (at least 3–4 full wrings). Excess moisture prevents crisping.

Season and combine

Place the dried grated potatoes into a dry bowl. Add kosher salt, black pepper, garlic powder, finely chopped onion, and chopped chives. Toss to combine evenly.

Pan-fry hashbrowns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter and swirl until hot and foaming. Add roughly 1/3 of the potato mixture and press into an even 6–7 inch patty about 1/2 inch thick. Cook without moving until deeply golden and crisp, 4–5 minutes. Flip (use two spatulas if needed), add another 1 tablespoon olive oil around the edge, and cook until the second side is golden, 3–4 minutes. Transfer to a warm oven (100–110°C / 210–230°F) while you cook remaining portions, adding oil and butter as necessary. Repeat to make 3–4 hashbrown patties depending on desired size.

Keep warm

Keep all cooked hashbrown patties in the warm oven on a wire rack so they stay crisp while you prepare the crème fraîche and salmon.

Make the whipped crème fraîche: in a medium bowl, whisk the crème fraîche (or sour cream) with fresh lemon juice, lemon zest, chopped dill, salt, and pepper until smooth and slightly airy. Taste and adjust seasoning. For a lighter texture, whip briefly with a hand whisk or electric mixer for 20–30 seconds until just slightly whipped — do not overwhip or it will become firm.

Arrange the smoked salmon slices on a work surface and gently separate into pieces suitable for topping each hashbrown. If desired, tear larger slices into manageable portions.

To assemble: place one warm hashbrown on each plate. Spoon 2–3 tablespoons of the whipped crème fraîche onto each hashbrown and gently spread or leave a dollop in the center. Arrange 60–70 g (about 2–3 oz) of smoked salmon on top of each crème fraîche-topped hashbrown.

Garnish each plate with a scattering of capers, a sprinkle of extra chopped chives or microgreens, and a light grating of lemon zest. Serve with lemon wedges on the side for squeezing over the salmon.