1 ½ – 2 Lb. salmon filet
1 Tbsp. olive oil
1 pkg. (20-oz.) refrigerated shredded hash browns
½ C. prepared horseradish
Salt and pepper
Preheat oven to 350º. Place salmon skin side down in a 9 x 13 Pyrex baking dish. Brush lightly with olive oil. Mound shredded hash brown on top of salmon, creating a smooth layer. Coat the top evenly with horseradish. Lightly season with salt and pepper. Bake for 30 – 35 minutes or until horseradish and potatoes have formed a golden crust.