Ingredients

• 6 ounces smoked salmon, cut into strips
• 1/2 cup finely chopped red onion
• 3 tablespoons drained capers
• 3 tablespoons sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon whole grain Dijon mustard
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon vegetable oil
• 1 pound frozen hash brown potatoes
• Additional sour cream

Instructions

1. Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.