Tornado Hash Brown

Directions

1. 1
   Preheat the oven to 400.
2. 2
   In a colander, rinse the julienned potatoes until the water runs clear; drain well and pat very dry.
3. 3
   In a large bowl, toss the potatoes with 2 teaspoons of salt and 1/2 teaspoon of pepper.
4. 4
   In a 10-inch ovenproof skillet, heat the canola oil until shimmering.
5. 5
   Remove the pan from the heat and add half of the potatoes.
6. 6
   Return the skillet to the heat and, using a spatula, spread the potatoes in an even layer.
7. 7
   Scatter the 1 cup of thinly sliced scallions evenly over the potatoes, then scatter the remaining potatoes on top.
8. 8
   Using the spatula, shape the potatoes into a neat cake.
9. 9
   Cook the potatoes over moderately high heat until well browned on the bottom, 9 minutes.
10. 10
    Using a metal spatula, flip the cake, then cook over moderately high heat until lightly browned on the bottom, 5 minutes.
11. 11
    Transfer the skillet to the oven and bake for 12 minutes, until cooked through.
12. 12
    Slide the hash brown onto paper towels to drain.
13. 13
    Transfer to a plate and season with salt and pepper.
14. 14
    Garnish with sliced scallion greens and serve with sour cream.