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Skillet Hash Browns

3.9

(12)

Photo of a crispy potato hash brown cake on a wooden cutting board.
Skillet Hash BrownsChristina Holmes

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.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 6 servings

Ingredients

5 russet potatoes (about 3 pounds), peeled, coarsely shredded
1 1/2 teaspoons kosher salt
1/4 teaspoons 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

  1. 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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

TagsRusset PotatoPotatoRoot VegetableVegetableScallionOnionSideDinnerBreakfastDairy FreeNut FreeVeganVegetarianGluten FreeMake AheadFryFood ProcessorBon Appétit

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