Dilly Smoked Salmon Potato Stacks #5Fix - cooking recipe

Ingredients

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
4 ounces smoked salmon
1/4 cup fresh dill, divided
6 ounces creme fraiche or 6 ounces sour cream
1/4 cup olive oil

Preparation

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.