Smoked Salmon Potato Rosti Stack

Name: Smoked Salmon Potato Rosti Stack
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 serving
Ingredients: 1 lb / 500 g potatoes; 1 tbsp melted butter; 1 tbsp olive oil; 1/4 tsp salt; pepper; 3 oz / 100g smoked salmon; 2 tbsp sour cream; Dill to garnish

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5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
2
Calories
368 kcal
Course
Breakfast

Smoked Salmon Potato Rosti Stack

Paige Becker

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A great breakfast when you want to impress or to treat yourself. The potato rosti can be made the day before (see notes for directions).

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Ingredients

Servings

1 lb / 500 g potatoes (2 large or 3 medium) (see note 1 for potato type)
1 tbsp melted butter
1 tbsp olive oil
1/4 tsp salt
pepper
3 oz / 100g smoked salmon
2 tbsp sour cream
Dill to garnish (optional)

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Instructions

Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
Use a cheese grater and grate the potato.
Add butter, salt and pepper and mix to combine.
Heat olive oil in a large fry pan over medium high heat.
Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
Remove from fry pan.
To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.

Notes

You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
The potato rosti can be made the day before. Store it in the refrigerator. To reheat, place in a hot oven (200C/390F) for 15 minutes or until dark golden brown and crispy.
Nutrition per serving.

Nutrition Information

Show Details

Serving 327g Calories 368cal (18%) Carbohydrates 39.8g (13%) Protein 13.8g (28%) Fat 17.7g (27%) Saturated Fat 6.7g (34%) Cholesterol 32mg (11%) Sodium 1353mg (56%) Potassium 1125mg (32%) Fiber 6g (24%) Sugar 2.9g (6%) Vitamin A 300IU (6%) Vitamin C 67.7mg (75%) Calcium 40mg (4%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 368 kcal

% Daily Value*

Serving	327g
Calories	368cal	18%
Carbohydrates	39.8g	13%
Protein	13.8g	28%
Fat	17.7g	27%
Saturated Fat	6.7g	34%
Cholesterol	32mg	11%
Sodium	1353mg	56%
Potassium	1125mg	24%
Fiber	6g	24%
Sugar	2.9g	6%
Vitamin A	300IU	6%
Vitamin C	67.7mg	75%
Calcium	40mg	4%
Iron	1.8mg	10%