Brown Butter Hash Brown Galette
Crispy browned hash potatoes are topped with whipped goat cheese, smoked salmon, capers, fresh dill, and lemon for an elegant brunch dish that's packed with flavor and texture.
Prep Time:
25 min
Cook Time:
25 min
Servings:
8
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Ingredients
- 4 Ounces log goat cheese softened
- 2 Tablespoons heavy cream
- 1 Tablespoon chopped fresh thyme
- 2 Teaspoon lemon zest divided
- ¼ Cup and 2 tablespoons butter divided
- 20 Ounces Simply Potatoes Shredded Hash Browns
- 1 Cup shredded Parmesan cheese
- 2 Tablespoons cornstarch
- 2 Tablespoons olive oil
- 4 Ounces packaged smoked salmon
- 1 Tablespoon drained capers
- 1 Tablespoon fresh dill sprigs
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Simply Potatoes Shredded Hash BrownsInstructions
- Beat goat cheese, cream, thyme, and 1 teaspoon lemon zest in a bowl with a mixer until smooth and fluffy; set aside.
- Melt butter in a large skillet over medium heat.
- Cook 5 to 8 minutes or until butter turns deep golden brown and smells nutty, stirring occasionally.
- Squeeze potatoes dry between several layers of paper towels.
- Stir together potatoes, browned butter, cheese, and cornstarch in a large bowl.
- Season with salt and pepper, if desired.
- Melt 2 tablespoons of butter with oil in a large nonstick skillet over medium-high heat.
- Spread potato mixture over butter mixture in skillet in an even layer; press down gently with a spatula.
- Cover, and cook 8 minutes or until potatoes are crispy on the bottom.
- Flip potatoes, and cook 8 minutes or until potatoes are browned.
- Spread whipped goat cheese over crispy potatoes.
- Top with smoked salmon, capers, dill, and 1 teaspoon lemon zest.
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