Skillet Hash Browns
The cast iron skillet will make hashbrown crispy and brown on the outside and soft on the inside. The perfect hashbrown.
|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||scallion, greens and whites separated, thinly sliced|
|coarse sea salt (such as maldon)|
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.