1. Preheat oven to 200 °C. Arrange hash browns on a baking sheet, press gently, and bake for 20–25 minutes, flipping halfway, until golden and crispy.
2. In a bowl, mix labneh, chopped capers, lemon zest, mustard, salt, and black pepper until smooth.
3. Spread the labneh mixture over the crispy hash browns.
4. Top with arugula and smoked salmon slices.
5. Finish with lemon slices, red chili slices, and chives.
