Skillet Hash Browns With Smoked Salmon 


Frozen shredded potatoes are your ticket to this savory showstopper—a delicious mash-up of potato pancakes and a lox bagel.

Skillet Hash Browns with Smoked Salmon
Photo: Victor Protasio
Hands On Time:
30 mins
Total Time:
50 mins
6 to 8 servings

This beautiful brunch dish may be straight-forward to cook, but the end result is decidedly impressive. Inspired by rösti, a Swiss potato pancake dish, the secret here is using a couple packages of store-bought frozen hash browns. You'll start by pan-frying the hash browns into one large potato pancake, and then topping it with smoked salmon and other savory toppings. We like capers, sliced red onion, sour cream, dill, and lemon wedges, but chopped tomatoes and sliced cucumbers would also be welcome. Serve the pancake already topped, or pass the toppings at the table, and let everyone customize their own slice.


  • 2 1-lb. pkg. frozen shredded hash browns

  • 6 tablespoons canola oil, divided

  • ½ teaspoon kosher salt, divided

  • 2 tablespoons olive oil

  • 1 8-oz. pkg. sliced smoked salmon

  • Sour cream, capers, sliced red onion, chopped dill, black pepper, flaky sea salt, and lemon wedges, for serving


  1. Line a medium bowl with a kitchen towel and place hash browns in bowl. Defrost in microwave at 50 percent power for 10 to 12 minutes. (Alternatively, thaw hash browns in bowl in refrigerator for 12 hours.) Gather ends of towel together and wring out as much liquid as possible from hash browns.

  2. Heat 1/4 cup canola oil in a 10-inch cast-iron or nonstick skillet over medium. Add hash browns; using a spatula, flatten into an even layer the size and shape of skillet. Sprinkle with 1/4 teaspoon salt. Cook until hash browns hold their shape and stick together, about 5 minutes. Pour olive oil around edges of skillet and cook until bottom side is golden brown, 5 to 10 minutes. Slide hash browns onto a plate. Cover with a second plate and invert.

  3. Add remaining 2 tablespoons canola oil to skillet. Slide hash browns back into skillet with browned side facing up. Sprinkle with remaining 1/4 teaspoon salt. Cook over medium until bottom is golden brown, 7 to 8 minutes. Slide onto a cutting board or platter. Let cool for 10 minutes. Top with smoked salmon and desired toppings. Slice into wedges and serve.

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