Hash Brown Stack with Lemon Philly* and Smoked Salmon

• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 1 tablespoon capers, roughly chopped
• 1 tablespoon chopped dill
• rind of lemon Safeway 4 ct For $5.00 thru 02/09
• 600g potatoes, peeled and grated Safeway 2 pkg For $5.00 thru 02/09
• 1 onion, peeled and finely grated King Sooper's 1 lb For $0.99 thru 02/09
• 2 tablespoons olive oil
• salt and pepper, for seasoning
• extra dill sprigs, to serve
• 100g smoked salmon slices
• lemon wedges, to serve Safeway 4 ct For $5.00 thru 02/09

1. Combine Philly*, capers, dill and rind and set aside.
2. Combine potatoes and onions and squeeze out excess liquid.
3. Heat half the oil in a large non-stick frying pan over medium heat.
4. Add potato mixture to frying pan and cook for 8 minutes, mixing half way through cooking.
5. Transfer mixture to a large bowl and allow to cool.
6. Season with salt and pepper then divide mixture into 8 and shape into patties.
7. Heat remaining oil in frying pan and cook hash browns for 3 minutes on each side, or until golden.
8. Place 2 hash browns onto a serving plate.
9. Top with some Philly* mixture and dill springs.
10. Serve with smoked salmon and lemon wedges.
11. Serve immediately.

philadelphia, capers, dill, rind of lemon, potatoes, onion, olive oil, salt, dill sprigs, salmon, lemon wedges

Taken from www.kraftrecipes.com/recipes/hash-brown-stack-lemon-philly-smoked-salmon-104429.aspx (may not work)