Hash Brown Stack with Lemon PHILADELPHIA

Hash Brown Stack with Lemon PHILADELPHIA
10 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 125g PHILADELPHIA Light Spreadable Cream Cheese
  • 1 tablespoon capers, roughly chopped
  • 1 tablespoon chopped dill
  • rind of lemon
  • 600g potatoes, peeled and grated
  • 1 onion, peeled and finely grated
  • 2 tablespoons olive oil
  • salt and pepper, for seasoning
  • extra dill sprigs, to serve
  • 100g smoked salmon slices
  • lemon wedges, to serve

How to make it

  1. COMBINE PHILLY, capers, dill and rind and set aside.
  2. COMBINE potatoes and onions and squeeze out excess liquid. Heat half the oil in a large non-stick frying pan over medium heat. Add potato mixture to frying pan and cook for 8 minutes, mixing half way through cooking.
  3. TRANSFER mixture to a large bowl and allow to cool. Season with salt and pepper then divide mixture into 8 and shape into patties. Heat remaining oil in frying pan and cook hash browns for 3 minutes on each side, or until golden.
  4. PLACE 2 hash browns onto a serving plate. Top with some PHILLY mixture and dill springs. Serve with smoked salmon and lemon wedges. Serve immediately.