Hash browns with smoked salmon and lemon mayonnaise
7
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Potato(es)
3 medium, (3 x 170g)
Grated parmesan cheese
¼ cup(s)
Plain flour
2 tbs
Olive oil
2 tsp
Smoked salmon
200 g, torn
Lemon(s)
1 medium, cut into wedges to serve
Instructions
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.
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