Sunday, May 20, 2012

Salmon Patties with Hashbrowns

2 cans (6-7 oz.) boneless, skinless Alaskan salmon, drained
1/2 cup finely chopped onion
3 eggs, lightly beaten
1 Tbsp. mustard
1 1/2 Tbsp. fresh chopped dill or 1 1/2 tsp. dried
1/2 tsp. pepper
1/4 tsp. salt
4 cups frozen hashbrowns shredded potatoes
Olive oil

Thaw hashbrowns and drain water by placing them in a strainer and lightly pressing.  In a bowl combine salmon, onion, eggs, mustard, dill, pepper and salt.  Mix well.  Stir in hashbrowns.  Heat oven to 200 degrees.  Heat 1 Tbsp. of olive oil in a large non-stick skillet over medium heat.  Take a handfull of mixture (about tennis ball size).  Place in the hot oil and press to flatten.  Don't overcrowd the pan.  You can usually cook 3-4 patties at a time.  Cover with a well fitting lit and cook 3-5 minutes or until browned on the bottom.  Gently turn over and do the same to the other side.  Remove from pan and place on a baking sheet.  Place in the preheated oven and continue with the next batch.  Makes 9-12 patties depending upon the size of your patties.

Comments - This dish came from a friend who found it on EatingWell.  I did make a couple of changes.  The original recipe called for red onions, I didn't have them so I used regular onions.  It called for 2 eggs plus 1 egg white.  I just used 3 full eggs.  I used yellow mustard instead of whole-grain and cut the dill in half.  This is a super delicious dish.  I loved the texture as well as the flavor the hashbrowns gave these patties.
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