HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM

Hash Brown Pancakes with Smoked Salmon & Dill Cream image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

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Ingredients

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

Steps:

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 : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 125mg cholesterol, Sodium 350mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.