Skillet Hash Browns
Skillet Hash Browns
A great example of a dish where cast iron just makes it better. The skillet creates a nice golden crust on the hash browns. This is a great side dish when making a big breakfast. The key to good hash browns is the first step, where you rinse the shredded potatoes under cold water, and then squeeze out the water prior to seasoning and cooking.
Servings
6
Prep time
50-55 min
Ingredients
- 5 russet potatoes (about 3 pounds), peeled and coarsely shredded
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 tablespoons vegetable oil, divided
- 2 bunches scallions, greens and whites separated, thinly sliced
- Coarse sea salt
Preparation
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 of oil around the sides of the 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.
Source:
Adapted from Joseph Leonard, Bon Appétit © 2020 Condé Nast
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