Skillet Hash Browns

Ingredients

• 0.3 teaspoons pepper black freshly ground
• 6 servings sea salt (such as Maldon)
• 1.5 teaspoons kosher salt 
• 3 pounds russet potatoes shredded peeled
• 2 bunches scallions separated thinly sliced
• 8 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• colander

Directions

1. Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid.
2. Transfer to a large bowl.
3. Add salt and pepper; toss to coat.
4. Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat.
5. Add half of potatoes; press gently into an even layer.
6. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
7. Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up.
8. 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.
9. DO AHEAD: Hash browns can be made 1 hour ahead.
10. 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.