Hash Brown Pancakes with Smoked Salmon & Dill Cream
On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. I’ve combined the concepts and use whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, Illinois
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
contains gluten
red meat free
contains fish
shellfish free
pescatarian
- 1/4 teaspoon salt
- 2 large eggs beaten
- 1/3 cup heavy whipping cream
- 4 cups frozen shredded hash brown potatoes thawed
- 2 tablespoons minced chives
- 1-1/8 teaspoons dill weed divided
- 1 package (3 to 4 ounces) smoked salmon or lox
- Carbohydrate 0.971200416409257 g
- Cholesterol 225.2 mg
- Fat 8.72123583329013 g
- Fiber 0.17610416651873 g
- Protein 6.7243562498065 g
- Saturated Fat 3.86296083332469 g
- Serving Size 1 1 servings. (67g)
- Sodium 74.0118333331558 mg
- Sugar 0.795096249890527 g
- Trans Fat 1.0398458333202 g
- Calories 108 calories
Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,
