Homemade hash browns with salmon and avocado

Rich and lemony in flavour, Nici Wickes' hash browns may look like a light breakfast, but they're full of goodness as there’s omega-3 in both the salmon and avocado. The perfect breakfast recipe!

By Nici Wickes
  • 30 mins cooking
  • Serves 2
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  • 2-3 medium potatoes
  • 3 spring onions, thinly sliced
  • small handful parsley, finely chopped
  • 1 teaspoon sea salt, to season
  • oil, for frying
  • 1 avocado
  • 4 tablespoon sour cream
  • juice of 1 lemon
  • 200 gram hot-smoked salmon, broken into chunks
  • chilli flakes and fresh chilli, to garnish


  • 1
    Peel the potatoes and grate onto a thin tea towel. Wrap and twist the tea towel to squeeze liquid out of the potatoes – this is the trick to getting crisp hash browns. Transfer the dry, grated potato to a bowl, then add the spring onions (reserve a few slices to use as garnish), parsley and salt, then tossing together.
  • 2
    Heat 2cm of oil in a heavy-based fry-pan. Drop large spoonfuls of the potato mix into the hot oil and fry until golden. Aim to get four from your mix and fry in batches if you need to. Resist the urge to pat them flat as you want them light and crispy. If the edges are craggy, that's great as they'll crisp up nicely. Carefully flip and cook the second side. Drain on paper towels and keep warm until ready to serve.
  • 3
    Prepare the remaining dish components by halving the avocado, then slicing each half into thick slices. Mix the sour cream with plenty of lemon juice.
  • 4
    To serve, place a warm hash brown (or two) on each plate and top with some avocado, salmon and a decent dollop of lemon sour cream. Garnish with the reserved spring onions, chilli flakes and slices.


  • Serves 2-4. - Omega-3 fatty acids are essential for our bodies to function optimally, but we're reliant on consuming them through out diet as we are not able to produce them.

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