Giant Smoked Salmon Loaded Hash Browns
with Lemon and Chive Cream Cheese and Avocado
- Fish
- Milk
Ingredients
450 grams
Potatoes
1 bunch(es)
Chives
1 unit(s)
Garlic Clove
80 grams
Smoked Salmon
(Contains: Fish)
100 grams
Cream Cheese
(Contains: Milk)
1 unit(s)
Avocado
1 unit(s)
Lemon
1 unit(s)
Red Chilli
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Plain Flour
½ tsp
Salt
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Coarsely grate the potatoes (no need to peel). Place the grated potatoes in a fine sieve over a large bowl and squeeze the potato to remove some of the liquid, 1-2 mins. Discard the liquid.
a) Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
b) Place the grated potato in a large, clean bowl. Add one third of the chives, the garlic, the salt, egg and flour (see pantry for both amounts). Season generously with pepper, then mix to combine.
a) Divide the potato mixture into 2 piles on a large lined baking tray.
b) Using your hands, shape the potato piles into the shape of a circle, approximately 1-2cm thick. TIP: Use 2 trays if necessary.
a) Drizzle the hashbrowns with oil and pop onto the top shelf of your oven until crisp and golden, 30-35 mins. Rotate the tray halfway through.
a) Meanwhile, zest and cut the lemon into wedges.
b) Combine in a small bowl the cream cheese, a pinch of lemon zest (use more if your prefer) and half the remaining chives, then season with salt and pepper.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5cm thick slices.
d) Thinly slice the chilli.
a) Tear the smoked salmon into bite-sized pieces.
b) Once baked, carefully transfer the hash browns to your serving plates.
b) Top with the avocado slices and smoked salmon pieces, then dollop on the lemon and chive cream cheese.
c) Sprinkle over the remaining chives, the sliced chilli (use less if you prefer) and a pinch of lemon zest. Serve with the lemon wedges on the side for squeezing over to finish.
Enjoy!
