Skillet Hash Browns

• 5 russet potatoes (about 3 pounds), peeled, coarsely shredded
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoons freshly ground black pepper
• 8 tablespoons vegetable oil, divided
• 2 bunches scallions, greens and whites separated, thinly sliced
• Coarse sea salt (such as Maldon)

1. 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.
2. 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.
3. 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.
4. DO AHEAD:

russet potatoes, kosher salt, freshly ground black pepper, vegetable oil, bunches scallions, salt

Taken from www.epicurious.com/recipes/food/views/skillet-hash-browns-51160910 (may not work)