Just came back from brunch with a friend - she’d cooked a very nice variation on hashbrowns. Thinnish layer of mashed spud in a lined lamington tray, layer of smoked salmon, another layer of mashed spud. Then chilled, cut in sections, breaded and fried.
End result was a hash brown with a distinct layer of fish in the middle. She served these with a poached egg on top and a side of avocado salsa.
Very nice indeed and a good brunch dish.