Hash browns with salmon & avocado
SERVES 2- 4
Rich and lemony in flavour, this may look like a light breakfast, but believe me, it’s packed full of goodness as there’s omega-3 in both the salmon and avocado.
2-3 medium potatoes
3 spring onions, thinly sliced Small handful parsley,
1 tsp sea salt, to season
Oil, for frying
4 tbsp sour cream
Juice of 1 lemon
200g hot-smoked salmon,
broken into chunks
Chilli flakes and fresh chilli,
1 Peel the potatoes and grate onto a thin tea towel. Wrap and twist the tea towel to squeeze liquid out of the potatoes – this is the trick to getting crisp hash browns. Transfer the dry, grated potato to a bowl, then add the spring onions (reserve a few slices to use as garnish), parsley and salt, then tossing together.
2 Heat 2cm of oil in a heavybased fry-pan. Drop large spoonfuls of the potato mix into the hot oil and fry until golden. Aim to get four from your mix and fry in batches if you need to. Resist the urge to pat them flat as you want them light and crispy. If the edges are craggy, that’s great as they’ll crisp up nicely. Carefully flip and cook the second side. Drain on paper towels and keep warm until ready to serve.
3 Prepare the remaining dish components by halving the avocado, then slicing each half into thick slices. Mix the sour cream with plenty of lemon juice.
4 To serve, place a warm hash brown (or two) on each plate and top with some avocado, salmon and a decent dollop of lemon sour cream. Garnish with the reserved spring onions, chilli flakes and slices.