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
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.