Hash browns with mustard & smoked salmon

Hash browns with mustard & smoked salmon

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

This brilliant brunch dish is especially sensational served with poached eggs

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
153
protein
9g
carbs
18g
fat
6g
saturates
2g
fibre
1g
sugar
1g
salt
1.61g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Grate the unpeeled potato onto a clean tea towel. Bring up the edges of the towel, then squeeze over the sink to remove any excess water in the potatoes. Tip into a bowl and add the flour and mustard or horseradish. Season well and mix together.
  2. Divide the mixture into 8 balls and flatten between your hands. Heat a large frying pan with the butter and oil, then add the potatoes to the pan. Cook for 2-3 mins on each side, over a medium heat, until golden.
  3. Stack a couple of hash browns on each serving plate and top with a slice of smoked salmon, a dollop of soured cream or crème fraîche and some chives to serve.

Recipe from Good Food magazine, January 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mzagams's picture

Because I'm on a gluten free diet I couldn't use the flour to bind the potatoes so I used an egg white instead and seasoned with coriander and garlic. Yum. Lovely!

jimmer91's picture
  • 1
  • 2
  • 3
  • 4
  • 5

never made hash browns before, so i thought I'd give it a go but i had no samon, so with a grated, but also peeled potato a table spoon of flour and a table spoon of american mustard table sauce they came out great. if they are nice and thin and flat theres no worry of under cooking it, after I took them out and I put in the same pan some ripped up ham and spinach leafs till they wilted but not overcooked. Put it all together and it came out better than I thought it would. A bit of tomato sauce on the side made it a perfect lunch too.

soobysue's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My 12 year old made these for father's day today - like others we struggled to get them cooked through - i think because they weren't thin enough. Will try again but might roll with rolling pin between clingfilm

safetyzone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Flavours were great. Didn't manage to flatten the hash brown well and the potato and mustard was difficult to mix together... maybe because I used food processor for the grating?

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these using the horseradish and they were great. The flavour went wonderfully with the salmon, I think I might use some dill next time. I wonder if the reason that ' unindividual's' didnt cook through is that the potato wasn't grated finely enough or perhaps the mixture was shaped too tightly?

undividual's picture

Struggled to get it to cook right through!
Delicious, but I suspect I've just been eating grated raw potatos... will that harm me?

lisamiller99's picture

The list of ingredients appears to be missing.

Questions

Tips