Start the weekend right with these smoked salmon hash browns 🍳

Hashbrown and smoked salmon breaky bites
Makes 6 | Prep 10 mins | Cooking 25 mins
Ingredients:
6 Coles Frozen Hash Browns
2 tbs Coles Extra Virgin Olive Oil
1 tbs drained Coles Baby Capers
2 avocados, stoned, peeled
1 tbs lemon juice
1/3 cup (80g) Coles Cream Cheese Spread
150g pkt Coles Finest Double Smoked Salmon
1 tbs chopped fresh dill
½ tsp Coles Chilli Flakes
Lemon wedges, to serve
Method:
1. Preheat oven to 230C. Line a large baking tray with baking paper. Place hash browns on tray. Bake for 20-25 mins, turning halfway during cooking, until golden and heated through.
2. Meanwhile, heat oil in a small frying pan over medium-high heat. Cook capers for 3 to 4 mins or until browned and crisp. Drain on paper towel.
3. Blend or process avocado and lemon juice until smooth. Season with salt and pepper. Spoon mixture into a Coles resealable bag and snip off 1 corner.
4. Spread hash browns with cream cheese. Pipe avocado mixture on top in a decorative pattern (I just did a zig zag like the TTok vids). Top with salmon and sprinkle with capers, dill and chilli flakes. Squeeze lemon wedges over salmon, to serve.