These crisp, perfectly cooked homemade hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.
2medium russet potatoes(skin on, 7 ounces each)
3medium scallions(green and white separated, finely chopped)
1/4cupall-purpose or gluten-free flour
olive oil spray
Shred the potatoes in a food processor or with a box grater. Rinse shredded potatoes until water is clear, then drain and squeeze dry with a towel. Place shreds to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
Transfer to a bowl, let it cool a few minutes then mix in the scallion whites, flour, egg, salt, garlic powder, onion powder, chili powder, paprika and black pepper until evenly distributed.
Heat a cast iron skillet on medium to medium-low heat. When hot generously spray with oil, then add the potatoes in an even layer.
Cook until nicely browned on the bottom, about 7 to 8 minutes. Slide onto a plate, spray the skillet again then place the other side into the skillet, cook until brown on the other side, about 7 to 8 minutes more. Garnish with scallion greens.