Skillet Hash Browns
This hash brown recipe is a delicious and crispy dish that makes a perfect breakfast or brunch option. Shredded russet potatoes are seasoned with salt and pepper, then cooked to a perfect golden brown in a skillet. Topped with fresh scallions and a sprinkle of sea salt, these hash browns are flavorful and satisfying. Enjoy this comforting and classic dish with friends and family!
— Constant Cookbook
Ingredients
- 5 russet potatoes (about 3 pounds), peeled, coarsely shredded
- 1 1/2 kosher salt
- 1/4 freshly ground black pepper
- 8 vegetable oil, divided
- 2 bunches scallions, greens and whites separated, thinly sliced
- Coarse sea salt (such as Maldon)
Instructions
- 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.
Yield
6 servings
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