Breakfast: Skillet Hash Browns

By á-3151

Ingredients

• 5 russet potatoes (about 3 pounds), peeled, coarsely shredded
• 1 1/2 kosher salt
• 1/4 tsp freshly ground black pepper
• 8 tbsp vegetable oil, divided
• 2 bunches scallions, greens and whites separated, thinly sliced
• Coarse sea salt (such as Maldon)

Details

Servings 6
Preparation time 40mins
Cooking time 40mins
Adapted from bonappetit.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° oven. Top with scallions before serving.