Homemade Hash Browns with Avocado and Hot Smoked Salmon

clock 15 minutes + 10 minutes bowl Serves 4


  • 2-3 medium potatoes
  • 1 spring onion, thinly sliced, plus extra to serve
  • 1/2 cup parsley, finely chopped
  • 1 tsp salt
  • Oil, for frying
  • 4 Tbsp sour cream
  • Juice of 1 lemon
  • 1 avocado cut into thick slices
  • 200g Regal Hot Smoked Salmon Portions, broken into chunks
  • Chilli flakes, to garnish
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  • 1. Peel the potatoes and grate onto a thin, clean tea towel. Over the sink, wrap and twist the tea towel to squeeze liquid out of the potatoes. Transfer into a bowl and add the spring onion, parsley and salt. Mix well.

  • 2. Heat 2cm of oil in a large, heavy-based frying pan over a medium heat. Drop cup servings of the potato mix into the hot oil and spread mixture to 1cm thick. Fry until golden, approximately 4-5 minutes either side. Drain on paper towels and keep warm until ready to serve.

  • 3. In a small bowl, mix the sour cream with the lemon juice.

  • 4. To serve, place hash browns on each plate and top with the avocado, smoked salmon and a dollop of lemon sour cream. Garnish with the reserved spring onions and chilli flakes.

  • Tip: Use the leftover sour cream by mixing with yoghurt or mayonnaise to make a salad dressing.

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