Potato hash browns are a staple for the breakfast table! And why not kick it up a bit by stuffing them with smoked salmon? If you are french trained chef in France they might be called by the name of galette. The secret to making great hash browns is using either blanched potatoes or leftover shredded baked potatoes. I normally don’t have a lot of baked potatoes lying around and the thought to make hash browns, for me, normally starts in the morning. If you are a last minute planner like I am, when it comes to deciding on what to make, no need to panic! There is an alternative.
All you need is a few raw potatoes that you shred and then blanched in salted boiling water. Drain and pat dry, then you just cook them low and slow in a pan, to get a nice, golden brown color with a crisp crust. I decided to stuff the galette with smoked salmon for added layer of flavor. Here is the recipe for how to make potato galette stuffed with smoked salmon, I hope you enjoy it!
Classic Potato Galette with Smoked Salmon
Potato Galette
- 4 each yukon or russet potatoes
- 6 oz smoked salmon
- 5 tbsp olive oil
- 4 tbsp butter
- salt and pepper
Topping Options not shown
- caviar
- dill
- creme fraiche
For the potato galette
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Shred the potatoes either on a box grater or a food processor shredding attachment. Then In a pot of salted water, blanch the potatoes for 2-3 minutes. You want the starch to release and the potato to still have a slight rawness to it. If it is too soft the potatoes will turn to mush.
Strain off and immediately run under cold water. Rinse for one to two minutes and then strain out completely and squeeze out any excess water from the potatoes. Then in a 9 inch non stick pan (ceramic or cast iron never tephalon) add half of the oil and half of the butter on medium heat.
Once the butter has melted add 1/2 to 3/4 the amount of potato to the pan. Season lightly with salt and pepper. Then add the salmon on top of the potatoes. Then add the remaining potatoes on top of the smoked salmon. Cook for roughly 15 minutes on medium - medium low heat.
To flip over the hash browns use a plate the similar size as the pan and place the plate face down on top of the saute pan. Moving quickly and decisively flip the galette over on top the plate. Then carefully place the pan back on the stove and slide the galette off the plate back into the pan.
Add a little more oil and butter around the edges of the pan and continue to cook for another 12-15 minutes. Season with salt and pepper and now you should be ready to serve. Add any garnishes you prefer, serve and enjoy!
