Smoked Salmon and Avocado Giant Hash Browns
Serves 2 | with Lemon and Chive Cream Cheese
- Milk
- Fish
Spring has sprung! A new season of veg is ready for our plates, which is why we've created these Smoked Salmon Giant Hash Browns. Served with creamy avocado, a subtle kick of chilli, a scattering of chives and a squeeze of fresh lemon, this dish is sure to put a spring in your step.
Ingredients
450 grams
Potatoes
1 bunch(es)
Chives
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
100 grams
Cream Cheese
(Contains: Milk)
1 unit(s)
Avocado
1 unit(s)
Red Chilli
80 grams
Smoked Salmon
(Contains: Fish)
Not included in your delivery
½ tsp
Salt
1 unit(s)
Egg
2 tbsp
Plain Flour
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Coarsely grate the potatoes (no need to peel).
c) 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 the garlic and one third of the chives, along with 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 giant hash browns with oil and pop onto the top shelf of your oven until crisp and golden, 30-35 mins.
b) 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 you prefer a milder citrus taste) 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 (prepare less if you'd prefer things milder).
a) Tear the smoked salmon into bite-sized pieces.
b) Once baked, carefully transfer the hash browns to your serving plates.
c) Top with the avocado slices and smoked salmon pieces, then dollop on the lemon and chive cream cheese.
d) Sprinkle over the remaining chives, the chilli and a pinch of lemon zest.
e) Serve with the lemon wedges on the side for squeezing over to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Suggestions: Consider adding scrambled eggs to enhance the dish and make it more substantial.
