Hash Brown Pancakes With Smoked Salmon Dill Cream Recipe

Ingredients

1/3 cup heavy whipping cream1-1/8 teaspoons dill weed, divided 4 cups frozen shredded hash brown potatoes, thawed2 large eggs, beaten2 tablespoons minced chives1/4 teaspoon salt1 package (3 to 4 ounces) smoked salmon or lox

Preparation

Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate.

Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm.

To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.