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Photo of Hash browns with smoked salmon and lemon mayonnaise by WW

Hash browns with smoked salmon and lemon mayonnaise

Total Time
45 min
30 min
15 min
There is really nothing tastier than homemade hash browns. They are more crunchy on the outside and super soft within! Pair with salmon and homemade lemon mayonnaise for a modern and healthy weekend brunch.


Lebanese cucumber

2 medium, cut into ribbons

Fresh lemon rind

1 tsp, finely grated

Red onion

1 small, thinly sliced into rings

Apple cider vinegar

60 ml, (1/4 cup)

Light whole egg mayonnaise

2 tbs

Lemon juice

2 tsp

Capers, rinsed, drained

1 tbs, finely chopped


3 medium, (3 x 170g)

Grated parmesan cheese

¼ cup(s)

Plain flour

2 tbs

Olive oil

2 tsp

Smoked salmon

200 g, torn


1 medium, cut into wedges to serve


  1. Combine onion and vinegar in a medium bowl. Season with salt. Cover and set aside for 20 minutes. Combine mayonnaise, rind, juice and capers in a small bowl. Season with salt and pepper.
  2. Grate potatoes and place in a colander. Using your hands, squeeze as much moisture as possible from potatoes. Transfer to a bowl. Add parmesan and flour. Season with salt and pepper and stir until combined. Form mixture into 8 patties and place on a plate.
  3. Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Cook half the patties for 3–4 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and patties.
  4. Drain onion mixture and discard liquid. Top patties with salmon, lemon mayonnaise and onion rings. Serve with cucumber and lemon wedges.


TIP: Use a vegetable peeler to cut cucumber into thin ribbons. Peel and grate your potatoes just before cooking. If you prepare them too far ahead of cooking the potato will oxidise and turn a pink colour.