Hash browns with mustard and smoked salmon





12 ounces baking potatoes, scrubbed

1 tablespoon all-purpose flour

1 tablespoon grainy mustard

1 tablespoon butter

1 tablespoon sunflower oil

4 slices smoked salmon







Preparation method


Grate the unpeeled potatoes onto a clean tea towel.

Bring up the edges of the towel, then squeeze over the sink to remove any excess water in the potatoes.

Tip into a bowl with the flour and mustard. (I also add an egg if it doesn't hold together).

Season well with salt and pepper and mix together.

Divide the mixture into 8 portions and flatten between your hands.

Heat a large frying pan with the butter and oil, then add the potatoes to the pan.

Cook for 2 to 3 minutes on each side, over a medium heat, until golden.

Stack a couple of hash browns on each serving plate and top with a slice of the smoked salmon.

Garnish with sour cream and chives to serve.


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