Simple Hash Browns

By sandiB2010

Crisp on the outside and soft and creamy on the inside, these morning favorites are incredibly easy to make. Allow the potatoes to cook undisturbed to develop the color and crunch on the outside.

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.