Pan-Fried Australian Hash Browns with Smoked Salmon and Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden pan-fried hash browns topped with creamy avocado slices and delicate smoked salmon, finished with a tangy lemon-dill dressing. This Australian-inspired recipe, ready in about 30 minutes, combines russet potatoes, salt, black pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Australian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and grate 2 medium russet potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture.
  2. Step 2: Transfer grated potatoes to a bowl, season with 1 tsp salt and 1/2 tsp black pepper, then mix well.
  3. Step 3: Heat 3 tbsp olive oil in a large non-stick frying pan over medium heat until shimmering. Add heaping 1/3 cup portions of potato mixture, pressing down gently to form flat rounds. Cook for 4-5 minutes per side until golden brown and crisp around the edges.
  4. Step 4: While hash browns cook, halve, pit, and slice 1 ripe avocado. Toss avocado slices gently with 1 tbsp lemon juice and 1 tbsp chopped fresh dill to prevent browning.
  5. Step 5: Once hash browns are cooked, transfer to a paper towel-lined plate to drain excess oil. Arrange hash browns on serving plates and top each with slices of 100g smoked salmon and dressed avocado slices.
  6. Step 6: Garnish with 2 finely sliced spring onions before serving warm.

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