Menu

Hash Brown Pancakes with Smoked Salmon & Dill Cream

Add a Review
Total Time
Prep: 15 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Arlene Erlbach, Morton Grove, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2022

On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, Illinois

Test Kitchen Approved

Hash Brown Pancakes with Smoked Salmon & Dill Cream

0 | 0 Reviews Add your review
Yield: 4 servings
Prep: 15 min
Cook: 20 min
Save Saved Saving print

Ingredients

  • 1/3 cup heavy whipping cream
  • 1-1/8 teaspoons dill weed, divided
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 large eggs, beaten
  • 2 tablespoons minced chives
  • 1/4 teaspoon salt
  • 1 package (3 to 4 ounces) smoked salmon or lox
Text Ingredients

Directions

  1. Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate.
  2. 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.
  3. To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.

Nutrition Facts

1 serving: 187 calories, 11g fat (6g saturated fat), 125mg cholesterol, 350mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 9g protein.
Loading Popular in the Community
Loading Reviews