Server 6
5 russet potatoes (about 3 lb.), peeled, coarsely shredded
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 Tbsp. vegetable oil, divided
2 bunches scallions, greens and whites separated, thinly sliced
Coarse sea salt (such as Maldon)
Rinse polatoes 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.
Heat 6 Tbsp. 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.
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 Tbsp. 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.