Prep 10minute(s)
Ready In 30minute(s)
Serves 4
Ingredients
- extra dill sprigs, to serve
- lemon wedges, to serve
- rind of lemon
- salt and pepper, for seasoning
- 1onion, peeled and finely grated
- 1 tablespoon capers, roughly chopped
- 1 tablespoon chopped dill
- 100g smoked salmon slices
- 125g PHILADELPHIA Light Spreadable Cream Cheese
- 2 tablespoons olive oil
- 600g potatoes, peeled and grated
Instructions
- Combine PHILADELPHIA, 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, mixing 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 PHILADELPHIA mixture and dill springs. Serve with smoked salmon and lemon wedges. Serve immediately.
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