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Tornado Hash Brown
© Parker Fitzgerald

Tornado Hash Brown

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 10
  • STAFF-FAVORITE
  • VEGETARIAN

This skillet-size hash brown was inspired by a side dish at the beloved Tornado Steakhouse in Madison, Wisconsin. Slicing potatoes lengthwise on a mandoline makes for long, dramatic-looking strands, although you can also julienne the potatoes in a food processor.

  1. 2 1/2 pounds baking potatoes, peeled and cut into medium julienne
  2. Kosher salt
  3. Pepper
  4. 1/2 cup canola oil
  5. 1 cup thinly sliced scallions, whites and light green parts only, plus sliced scallion greens for garnish
  6. Sour cream, for serving
  1. Preheat the oven to 400°. In a colander, rinse the julienned potatoes until the water runs clear; drain well and pat very dry. In a large bowl, toss the potatoes with 2 teaspoons of salt and 1/2 teaspoon of pepper.
  2. In a 10-inch ovenproof skillet, heat the canola oil until shimmering. Remove the pan from the heat and add half of the potatoes. Return the skillet to the heat and, using a spatula, spread the potatoes in an even layer. Scatter the 1 cup of thinly sliced scallions evenly over the potatoes, then scatter the remaining potatoes on top. Using the spatula, shape the potatoes into a neat cake.
  3. Cook the potatoes over moderately high heat until well browned on the bottom, 9 minutes. Using a metal spatula, flip the cake, then cook over moderately high heat until lightly browned on the bottom, 5 minutes. Transfer the skillet to the oven and bake for 12 minutes, until cooked through. Slide the hash brown onto paper towels to drain. Transfer to a plate and season with salt and pepper. Garnish with sliced scallion greens and serve with sour cream.
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