Crispy Potato Hash with Smoked Salmon and Dill Cream
By Tested and perfected in the Sur la Table kitchen
Crispy Potato Hash with Smoked Salmon and Dill Cream
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 2 (1 pound) Yukon Gold potatoes, peeled, grated and drained
- ½ pound unsalted butter, melted and clarified, divided
- Kosher salt and freshly ground black pepper
- 1 shallot, finely chopped
- 5 dill sprigs, finely chopped
- ½ cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- ½ pound smoked salmon, thinly sliced
- Dill sprigs, for garnish
Preheat the oven to 425 degrees.
To make potato hash: In a large mixing bowl, combine grated potatoes, add ¼ pound clarified butter, and season with salt and pepper. Thoroughly combine.
Place a large, nonstick skillet over high heat, until almost smoky-hot. Using the remaining clarified butter; add enough butter to cover the bottom of the pan. Scoop a tablespoon of potato mixture and mold into the desired round potato shape. Add the shaped potatoes to the pan and cook until crispy and golden color on the outside, about 2 minutes. Reduce the heat to medium low and, using a spatula, turn the potato hash over, sautéing until golden-brown on the other side, about 3 minutes.
Remove from the pan and transfer onto a baking sheet. Place the baking sheet into the oven to cook until crispy throughout, about 10 minutes.
To make dill cream: In a medium mixing bowl, combine shallots, dill, sour cream and lemon juice. Using a whisk, beat until thick and creamy. Taste mix, and season with salt and pepper.
To assemble and serve: Remove the hash potato from the oven while still warm. Arrange the smoked salmon over the hash potato, and place a dollop of the dill cream on the top. Place a dill sprig on top of the cream for garnish.
To make potato hash: In a large mixing bowl, combine grated potatoes, add ¼ pound clarified butter, and season with salt and pepper. Thoroughly combine.
Place a large, nonstick skillet over high heat, until almost smoky-hot. Using the remaining clarified butter; add enough butter to cover the bottom of the pan. Scoop a tablespoon of potato mixture and mold into the desired round potato shape. Add the shaped potatoes to the pan and cook until crispy and golden color on the outside, about 2 minutes. Reduce the heat to medium low and, using a spatula, turn the potato hash over, sautéing until golden-brown on the other side, about 3 minutes.
Remove from the pan and transfer onto a baking sheet. Place the baking sheet into the oven to cook until crispy throughout, about 10 minutes.
To make dill cream: In a medium mixing bowl, combine shallots, dill, sour cream and lemon juice. Using a whisk, beat until thick and creamy. Taste mix, and season with salt and pepper.
To assemble and serve: Remove the hash potato from the oven while still warm. Arrange the smoked salmon over the hash potato, and place a dollop of the dill cream on the top. Place a dill sprig on top of the cream for garnish.