Ingredients
- 5 russets potatoes (3 lbs), peeled, coarsely shredded
- 1 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 8 tbs vegetable oil, divided
- 2 bunches scallions, greensand whites separated, thinly sliced
- Coarse sea salt
Preparation
Step 1
Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat. Heat 6 tbsp oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tbs oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea slat. Top with scallion greens and cut into wedges.