Tornado Hash Brown

1. 1

   Preheat the oven to 400.

2. 2

   In a colander, rinse the julienned potatoes until the water runs clear; drain well and pat very dry.

3. 3

   In a large bowl, toss the potatoes with 2 teaspoons of salt and 1/2 teaspoon of pepper.

4. 4

   In a 10-inch ovenproof skillet, heat the canola oil until shimmering.

5. 5

   Remove the pan from the heat and add half of the potatoes.

6. 6

   Return the skillet to the heat and, using a spatula, spread the potatoes in an even layer.

7. 7

   Scatter the 1 cup of thinly sliced scallions evenly over the potatoes, then scatter the remaining potatoes on top.

8. 8

   Using the spatula, shape the potatoes into a neat cake.

9. 9

   Cook the potatoes over moderately high heat until well browned on the bottom, 9 minutes.

10. 10

    Using a metal spatula, flip the cake, then cook over moderately high heat until lightly browned on the bottom, 5 minutes.

11. 11

    Transfer the skillet to the oven and bake for 12 minutes, until cooked through.

12. 12

    Slide the hash brown onto paper towels to drain.

13. 13

    Transfer to a plate and season with salt and pepper.

14. 14

    Garnish with sliced scallion greens and serve with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.