Preheat oven to 350 degrees. Place salmon or halibut skin-side down in a 9 x 13 Pyrex baking dish. Brush lightly with olive oil. Mound shredded hash brown on top of fish, creating a smooth layer. Coat the top evenly with Hee-Haw HorseRadish. Lightly season with salt and cracked black pepper. Bake for 30-35 minutes or until horseradish and potatoes have formed a golden crust.
1 1/2 - 2 Lb. Salmon or Halibut filet
1 tbsp Olive oil
1 pkg (20 oz) refrigerated shredded hash browns
1/2 Cup Hee-Haw Damn Hot or Double Damn Hot HorseRadish
Salt and cracked black pepper to taste.