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Ingredients
- 5 5 3 russet potatoes (about 3 pounds), peeled, coarsely shredded
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1/4 1/4 1/4 teaspoons freshly ground black pepper
- 8 8 8 tablespoons vegetable oil, divided
- 2 2 2 bunches scallions, greens and whites separated, thinly sliced
- Coarse sea salt (such as Maldon)
- to to to 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.
- 1 200°F Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200°F oven. Top with scallions before serving.
Details
Servings 6
Adapted from epicurious.com
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 tablespoons 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 tablespoons 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 salt. Top with scallion greens and cut into wedges.
DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200°F oven. Top with scallions before serving.
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