- 2 tablespoons (1/4 stick) butter
- 3 cups frozen southern-style hash brown potatoes (small cubes)
- 1 cup chopped onion
- 1/4 cup whipping cream
- 1/4 pound smoked salmon, diced
- 2 teaspoons chopped fresh dill
- Melt butter in large nonstick skillet over medium-low heat. Add potatoes and onion. Cover skillet and cook until potatoes and onion are softened and beginning to brown, about 10 minutes. Add cream to skillet. Increase heat to medium and cook until most of cream is absorbed and mixture is moist, stirring often, about 2 minutes. Mix in salmon and dill. Season hash with salt and pepper.