ON THE MENU FOR CHRISTMAS BRUNCH!
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon of Sunflower oil
1 pound of frozen hash brown potatoes
2 teaspoons of kosher salt and cracked black pepper
Additional sour cream
6 to 8 ounces of Norwegen smoked salmon
4 to 5 sprigs of dill
2 scallions sliced small
1 tablespoon of capers
1/2 cup red onion chopped small
1 small lemon sliced thin
Melt butter with the oil in a 10″ cast iron skillet, which I prefer, or a heavy bottom skillet over medium-high heat
Add the potatoes, sprinkle over the salt and pepper and cook until golden brown, breaking up slightly in the middle to make sure it cooked through about 12 minutes to make it crispy enough to be able to turn with a metal spatula.The same for the other side. Keep an eye on it.
Remove the potatoes and lay on a paper towel and dab to remove excess oil, there shouldn’t be much.
Spread the cream Fraiche or sour cream over the top, followed by the thin slices of salmon, dill, scallion, capers, red onion, and thinly sliced lemon
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