Prep:  10 min
Cook:  30 min
Serves:  4
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
88
Great for breakfast, brunch or lunch!

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Hash Brown Stack with Lemon Philly and Smoked Salmon
Ingredients:
Method:
  1. Combine PHILLY, capers, dill and rind and set aside
  2. Combine potatoes and onions and squeeze out excess liquid. Heat half the oil in a large non-stick frying pan over medium heat
  3. 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
  4. 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
  5. 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
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