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Hash Brown Pancakes with Smoked Salmon & Dill Cream

On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings


  • 1/3 cup heavy whipping cream
  • 1-1/8 teaspoons dill weed, divided
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 large eggs, beaten
  • 2 tablespoons minced chives
  • 1/4 teaspoon salt
  • 1 package (3 to 4 ounces) smoked salmon or lox


  • Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate.
  • Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm.
  • To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.
Nutrition Facts
1 serving: 187 calories, 11g fat (6g saturated fat), 125mg cholesterol, 350mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 9g protein.

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