Frozen shredded potatoes are your ticket to this savory showstoppera delicious mash-up of potato pancakes and a lox bagel.
This beautiful brunch dish may be straight-forward to cook, but the end result is decidedly impressive.
Ingredients
21-lb.
Photo: Victor Protasio
frozen shredded hash browns
6tablespoonscanola oil, divided
12teaspoonkosher salt, divided
2tablespoonsolive oil
18-oz.
Defrost in microwave at 50 percent power for 10 to 12 minutes.
(Alternatively, thaw hash browns in bowl in refrigerator for 12 hours.)
Gather ends of towel together and wring out as much liquid as possible from hash browns.
Heat 1/4 cup canola oil in a 10-inch cast-iron or nonstick skillet over medium.
Add hash browns; using a spatula, flatten into an even layer the size and shape of skillet.
Sprinkle with 1/4 teaspoon salt.
Cook until hash browns hold their shape and stick together, about 5 minutes.
Slide hash browns onto a plate.
Cover with a second plate and invert.
Add remaining 2 tablespoons canola oil to skillet.
Slide hash browns back into skillet with browned side facing up.
Sprinkle with remaining 1/4 teaspoon salt.
Cook over medium until bottom is golden brown, 7 to 8 minutes.
Slide onto a cutting board or platter.
Let cool for 10 minutes.
Top with smoked salmon and desired toppings.
Slice into wedges and serve.
