Combine PHILLY, capers, dill and rind and set aside
Combine potatoes and onions and squeeze out excess liquid. Heat half the oil in a large non-stick frying pan over medium heat
Add potato mixture to frying pan and cook for 8 minutes, stirring half way through cooking. Transfer mixture to a large bowl and allow to cool
Season with salt and pepper then divide mixture into 8 and shape into patties. Heat remaining oil in frying pan and cook hash browns for 3 minutes on each side, or until golden
Place 2 hash browns onto a serving plate. Top with some PHILLY mixture and dill springs. Serve with smoked salmon and lemon wedges. Serve immediately