Skillet Hash Browns

By kimvess

Recipes & Menus | recipes

Skillet Hash Browns
Here's a recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

6 servings

Active:

40 minutes

Total:

40 minutes

Recipe by Joseph Leonard in NYC

Photograph by Christina Holmes

May 2013

Ingredients

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

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.