Potato Rosti Recipe

Place cucumber in medium bowl or quart jar. Place onion in separate bowl or jar. Add 3 tablespoons vinegar, 1 teaspoon sugar and 1/2 teaspoon salt to each bowl and toss until well combined. Let cucumbers and onions sit at room temperature, tossing occasionally, while you make the rest of the recipe.
Peel potatoes, then grate them on the coarse side of a box grater. Transfer potatoes to clean kitchen towel and wring out as much liquid as you can. Transfer potatoes to large bowl. Add breadcrumbs, 2 tablespoons oil, remaining 1 teaspoon salt, and pepper and toss until well combined.
Heat large nonstick skillet over medium-low heat. Add 2 tablespoons oil to skillet, then add potato mixture. Use a spatula to smooth potatoes into even layer. Cook 15 to 20 minutes or until rosti is very dark golden brown and releases from pan easily.
Carefully invert rosti onto large plate, browned side up. Add remaining 1 tablespoon oil to skillet, then slide rosti back into pan, browned side up. Cook 15 to 20 minutes longer or until bottom is also dark golden brown.
While rosti cooks, add cream cheese and everything bagel seasoning to small bowl and stir until well combined.
Transfer rosti to cutting board and cut into 8 wedges, like a pie. Drain cucumber and onion, and flake salmon jerky into pieces.
Serve rosti topped with cream cheese, cucumber, onion, salmon, dill and extra everything bagel seasoning.