Hash Brown Cake with Dill Sour Cream

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Dill Sour Cream:

1 cup sour cream

2 tablespoons chopped fresh dill

Kosher salt and ground black pepper

Hash Brown Cake:

2 tablespoons unsalted butter

1 tablespoon olive oil 

4 cups frozen cooked shredded potatoes, thawed

2 tablespoons all-purpose flour 

2 teaspoons sweet paprika 

1 teaspoon kosher salt 

1 teaspoon ground black pepper 

Pinch cayenne pepper 

2 large eggs, lightly beaten 

2 cloves garlic, smashed and chopped small 

1/2 yellow onion, grated

Fresh dill sprigs, for garnish