Whipped Ricotta & Salmon Hash Brown Stacks

Makes 4 servings
Prep time: 10 mins
Cooking time: 10 mins

Dreaming of a café breakfast – without the price tag? The ricotta and salmon in our hash brown stacks are the ultimate in breakfast luxury! 

Tips & Tricks
  • Pack in your greens by adding a side salad of baby kale and spinach!


  1. Mix the onions with half of the dill and half of the lemon juice and zest. Season well and put aside to pickle.
  2. Cook the hash browns as per packet instructions.
  3. Mix the ricotta, a lug of olive oil and the remaining lemon juice and zest. Season with salt and pepper, then whip with a whisk until well combined and smooth.
  4. To create the stacks, layer three hash browns for each plate with smoked salmon, then top with a dollop of whipped ricotta, pickled onion and remaining dill.


  • 12 Pams Hash Browns
  • 1 tub Pams Finest Ricotta
  • 2 Pams Lemons, juiced & zested
  • 1 pack Pams Sliced Smoked Salmon or Pams Cracked Pepper Smoked Sliced Salmon
  • ½ red onion, finely sliced
  • Handful of dill, chopped