• Dr. Praeger’s Four Potato Hash Browns, cooked according to package directions
  • 1/3 cup 2% Greek Yogurt
  • 1 tablespoon finely minced chives, divided
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 oz. smoked salmon


Servings: 4 (as an appetizer)

  1. Cook Dr. Praeger’s Hash Browns according to package directions.
  2. While hash browns are cooking, combine sour cream, 2 teaspoons chives, lemon zest and lemon juice, salt and pepper in a bowl and stir to incorporate. Chill until ready to use.
  3. Remove pancakes from oven and let cool for 2 minutes.
  4. Using a serrated knife, cut each hash brown in half. Top each wedge with 1 teaspoon sour cream mixture and one slice of salmon.
  5. Sprinkle remaining 1 teaspoon chives evenly among wedges.