Skillet Hash Browns

Ingredients for Skillet Hash Browns

• 5 russet potatoes (about 1.4kg ), peeled, coarsely shredded

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 8 tablespoons vegetable oil, divided

• 2 bunches spring onions, 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 90ml oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with spring onion 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 spring onion 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 93°C oven. Top with spring onions before serving.

Avvertenza

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