These were really tasty! The only thing is that they weren’t very pretty – it was hard to keep the hashbrowns all together when flipping them.
1 pkg. frozen shredded potatoes
5 sliced green onions
2 or 3 large eggs, beaten
1 1/2 T. flour
4 oz. smoked salmon
Combine 3 green onions, potatoes and eggs in a large bowl. Add the flour and some salt.
Heat some olive oil in a pan. Using a 1/3 cup measuring cup, portion out about 4 potato patties into the pan. Press them down with a spatula and cook them until the are browned on the bottom. CAREFULLY flip them over and cook the bottom. Cover them if they are still uncooked until soft. Plate them to a dish and keep them warm.
Continue making hashbrown patties until you are done with the potatoes.
Place a slice of smoked salmon on top of each hashbrown patty. Top with the remaining green onions.