-
1
Adjust an oven rack to the upper-middle position and heat the oven to 475 degrees.
-
2
Coat a rimmed baking sheet with the vegetable oil.
-
3
Place the hash browns and butter in a large microwave-safe bowl.
-
4
Cover tightly with plastic wrap and microwave on high power until the butter is melted and the hash browns are defrosted, about 5 minutes.
-
5
Remove the plastic wrap, stir well, and let cool completely.
-
6
Whisk the egg, scallions, cornstarch, salt, and pepper together in a medium bowl until thoroughly combined.
-
7
Add to the cooled hash-brown mixture and stir until incorporated.
-
8
Divide the mixture into 10 equal-sized balls and set aside on a large plate.
-
9
Place the oiled baking sheet in the oven and heat until the oil is just beginning to smoke, about 6 minutes.
-
10
Remove the baking sheet from the oven and, working quickly, place the potato balls on the hot baking sheet.
-
11
Spray each ball with vegetable oil spray, then press each one into a 1/2 inch thick disk using a metal spatula (spray the back of the spatula with vegetable oil spray if the potato balls start to stick.
-
12
).
-
13
Bake until the potato pancakes are golden brown on the bottom, about 10 minutes.
-
14
Flip the pancakes over, press down using a metal spatula, and bake until crisp and golden brown on the second side, about 8 minutes more.
-
15
Place the pancakes on a large paper towel-lined plate and let drain briefly.
-
16
Serve with sour cream and /or applesauce if desired.
