Directions:
- Pat dry potatoes. In a large skillet heat 1/4 cup olive oil over medium heat. Add hash browns in an even layer and push down with spatula. Cook 8-10 minutes on first side. Flip hash browns and push down again to form even layer. Cook an additional 7-8 minutes on the second side till golden brown. Set aside.
- Finely mince most of the dill. Leave a couple sprigs out for garnish. Add minced dill to creme fraiche or sour cream until combined.
- To assemble: Divide hashbrowns into 16 even piles and top with thin piece of smoked salmon, 1 tablespoon dill creme fraiche and garnish with dill sprig.
- Makes 16 appetizer portions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.2 Kcal (943 kJ) | ||
| Calories from fat | 192.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.34g | 33% | |
|---|---|---|---|
| Cholesterol | 15.42mg | 5% | |
| Sodium | 195.21mg | 8% | |
| Potassium | 59.11mg | 1% | |
| Total Carbs | 2.41g | 1% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 5.57g | 11% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 304.36 Kcal (1274 kJ) | ||
| Calories from fat | 259.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.85g | 33% | |
|---|---|---|---|
| Cholesterol | 20.84mg | 5% | |
| Sodium | 263.83mg | 8% | |
| Potassium | 79.89mg | 1% | |
| Total Carbs | 3.26g | 1% | |
| Sugars | 0.92g | 3% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 7.52g | 11% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 38mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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