A stack of crispy potato rosti / hash browns, topped with smoked salmon and a dollop of sour cream. This Smoked Salmon Potato Rosti Stack is something a little indulgent you can make for breakfast when you want to impress or treat yourself! And you can easily make this for a crowd because you can make the rosti the day before. Then just pop them in a really hot oven to reheat and crisp up.
I’ve often written about my love of potatoes. Thinking back over my 30-something years, I am sure I have never come across a potato dish that I haven’t loved. From french fries to potato bakes, latkes to potato cakes, hasselbacks, potato skins, mashed, salad, soups – you name it, I love it.
“Surprisingly, these are only 370 calories a serving!”
And whether you know these as potato rostis or hash browns, these are my absolute favourite. Golden crunchy on the outside, moist and fluffy on the inside. Salty and greasy. Whoever invented the rosti/hashbrown deserves a Nobel Prize!
I consider this a bit of a treat because while there are always potatoes in my household, smoked salmon certainly isn’t on my weekly shopping list! You don’t need very much, just 100g/3 oz for 2 servings.
I serve this with a dollop of sour cream but it can also be served with creme fraiche. Or even a dollop of thick Greek yoghurt, or cream cheese with some lemon juice mixed in. You just want something creamy that has a touch of bite to it so it cuts through the richness of the rosti and smoked salmon.
And lastly, I have to say that I was really surprised when I ran the nutrition analysis and it came out at only 370 calories a serving. I checked and rechecked quantities and the calories contributed by each ingredient and it seems right.
So it’s not a total calorie blow out. Woo hoo! I’ll definitely be making this more often now!
- 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
- 3 oz / 100g Smoked salmon
- 2 tbsp sour cream
- Dill to garnish (optional)
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.
1. 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.
2. 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.
3. Nutrition per serving.