Pan-Fried Hash Browns with Smoked Salmon

Line a medium bowl with a kitchen towel and place hash browns in it. Defrost in the microwave at 50 percent power for 10 to 12 minutes. Alternatively, thaw hash browns in the refrigerator for 12 hours. Gather the ends of the towel and wring out as much liquid as possible from the hash browns.

Heat 1/4 cup canola oil in a 10-inch cast-iron or nonstick skillet over medium heat. Add hash browns and use a spatula to flatten them into an even layer the size and shape of the skillet. Sprinkle with 1/4 teaspoon salt. Cook until hash browns hold their shape and stick together, about 5 minutes. Pour olive oil around the edges of the skillet and cook until the bottom side is golden brown, 5 to 10 minutes. Slide hash browns onto a plate. Cover with a second plate and invert.

Add the remaining 2 tablespoons of canola oil to the skillet. Slide hash browns back into the skillet with the browned side facing up. Sprinkle with the remaining 1/4 teaspoon salt. Cook over medium heat until the bottom is golden brown, 7 to 8 minutes. Slide onto a cutting board or platter. Let cool for 10 minutes. Top with smoked salmon and desired toppings. Slice into wedges and serve.