Hash Browns, Simple

By MarieR

Crisp and brown on the outside and soft inside.

Recipe reprinted by permission of Cooking.com. All rights reserved.

Ingredients

• 1 1/2 pounds (about 2 large potatoes) russet potatoes, peeled
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 scallion, trimmed
• 2 tablespoons vegetable oil, divided
• 2 tablespoons unsalted butter, divided

Preparation

Step 1

Using the large holes of a box grater to coarsely grate the potatoes. Place the potatoes in a colander and rinse under cold water for several minutes, swishing the potatoes around to remove the starch. Squeeze the potatoes in a kitchen towel or with your hands to remove the water. Transfer the potatoes to a medium bowl and season with salt and pepper.

Slice the scallion and separate the white and green sections. Add the white pieces to the potatoes. Stir to combine.

Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet or cast-iron pan over medium-high heat. Scatter half of the potato mixture into the pan and using a spatula, press the potatoes into the pan. Cook until the bottom is browned, about 7 to 9 minutes. Turn the potatoes and cook the other side for about 5 to 7 minutes. Transfer the hash browns to a serving dish. Repeat with the remaining oil, butter and potatoes.

To serve, sprinkle the green onions on top.