{Brunch} Hash Browns
Delicious homemade crispy hash browns! Serve these potatoes as a side on their own or as a full breakfast or brunch with smoked salmon, capers, red onion, and a dollop of Greek yogurt. So good!
Servings: 4
Ingredients
- 2 tablespoons vegetable oil , divided
- 4 cups peeled, shredded potatoes , thawed if frozen
- 1/2 teaspoon kosher salt
- 4 ounces thinly sliced smoked salmon/lox
- 1/4 cup thinly sliced red onion
- 1/4 cup plain Greek yogurt
- 2 tablespoons capers , rinsed
Instructions
- Rinse the grated potatoes until the water runs clear, drain, then wrap in several paper towels and twist to remove as much excess moisture as possible (repeating with dry towels, if necessary.)
- Toss the potatoes with the salt.
- Heat 1 tablespoon of the oil in a large non-stick skillet over medium heat. Swirl to coat.
- Add the shredded potatoes to the skillet. Spread in an even layer; pressing down with a spatula.
- Cook for about 6 minutes or until golden brown on the bottom. Drizzle with the remaining 1 tablespoon vegetable oil. With the spatula, gently turn potatoes over. Cook for an additional 6 minutes or until golden brown and tender.
- Gently transfer to a paper towel-lined plate for a minute to drain off any excess oil.
- Divide among 4 plates, sprinkle with just a dash of salt and freshly ground pepper. Top with smoked salmon, red onion, a dollop of Greek yogurt, and sprinkle with capers.
- Serve immediately and enjoy!
Nutrition
Calories: 268kcal | Carbohydrates: 38g | Protein: 11g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 641mg | Potassium: 966mg | Fiber: 5g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 42mg | Calcium: 42mg | Iron: 2mg