Ingredients

 

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

Nutritional information

Calories: 74kcalCarbohydrates: 1gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 11mgSodium: 505mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 101IUCalcium: 27mgIron: 1mg
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Servings 4 people

For the potato galette

  • 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!
    Potato hash browns recipe with smoked salmon

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