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Crispy Hash Brown Toast with Smoked Salmon & Everything Bagel Toppings

Dana Rady
Crispy hash brown patties become the ultimate “toast,” topped with cream cheese, smoked salmon, capers, red onion, cucumber, fresh dill, and everything bagel seasoning for a gluten-free twist on the classic bagel and lox.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2

Ingredients
  

  • 2 Hash Brown Patties frozen
  • ½ cup Whipped Cream Cheese
  • 3 ounces Smoked Salmon torn into bite-sized pieces
  • 2 tablespoons Red Onion thinly sliced
  • 1 tablespoon Capers drained
  • 2 tablespoons Fresh Dill chopped
  • 1 teaspoon Lemon Zest
  • 2 teaspoon Everything Bagel Seasoning
  • Freshly ground Black Pepper to taste
  • Lemon Wedges for serving

Instructions
 

  • Cook the hash brown patties according to package directions until deeply golden and crisp on both sides.
  • Spread the whipped cream cheese evenly over each hot hash brown patty.
  • Top with the smoked salmon, red onion, capers, and fresh dill.
  • Sprinkle with the lemon zest and everything bagel seasoning. Finish with freshly ground black pepper.
  • Serve immediately with lemon wedges for squeezing over the top.

Tips and Tricks

  • To ensure hash browns get extra crispy, cook them in an air fryer at 400°F for 10–12 minutes, flipping halfway through.
  • Let the hash browns cool for 1–2 minutes before adding the cream cheese to help keep it from melting.
  • Slice the onion thinly. Very thin slices provide flavor without overpowering the other ingredients. Rinse under cold water briefly to remove some of the bite! Pat thoroughly dry.
  • Whipped cream cheese works best. Its lighter texture spreads easily without breaking the crispy hash brown.
  • Optional toppings: Add sliced cucumber, avocado, or microgreens for extra freshness and crunch.
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