8tablespoonavocado oilor othe rflavorless oil like sunflower seed oil or canola oil
5scallionswhites and greens separated
Toppings option 1: cream cheese smoked salmon, and fresh dill
Toppings option 2: fried eggavocado, and basil
Instructions
Rinse the grated potatoes until the water runs clear. Squeeze them to remove as much liquid as you can. Season with salt and pepper.
Heat 4 tablespoon olive oil in a large skillet over medium-high heat. I use a stainless steel skillet, but if you have less experience in the kitchen I recommend non-stick.
Add half the potatoes, then the scallion whites, then the rest of the potatoes.
Press them firmly with a spatula to form the cake as you see in the photo above.
Cook until golden brown ~10 minutes.
Slide the hash brown carefully onto a plate or light cutting board.
Add the other 4 tablespoon of oil into the skillet.
Carefully add the hash brown golden side up.
Cook until golden brown on this side, ~10 minutes.
Top with scallion greens. Top with any toppings you desire.