Ingredients
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3 lbs russet potatoes
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2 bunches green onions
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4 large eggs, beaten
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1/4 cup potato starch
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4 tbsp olive oil, divided
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1 tsp salt
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1/4 tsp black pepper
Steps
1
Preheat oven to 425°F. Peel and quarter the potatoes, placing in a large bowl of cold water. Finely chop the green onions.
2
Using the shredding disk attachment on a food processor or the large holes of a box grater, shred the potatoes. Working quickly, add shredded potatoes to a large salad spinner basket and lightly rinse. Spin to remove all excess liquid. Transfer potatoes to a large bowl, along with green onions.
3
To potato mixture, add the eggs, potato starch, and 2 tbsp oil. Season with the salt and pepper. Mix until potato strands are well coated. Add remaining 2 tbsp oil to a 12-inch cast-iron skillet and place in the preheated oven. Heat for 5 min.
4
Carefully remove skillet from oven and spread potato mixture into even layer in pan. Bake 20 min. Reduce the temperature to 375°F and bake 30–40 min., until top is golden and potatoes are tender.
Tips
If you don't have a salad spinner, lightly rinse the potatoes in a colander and let sit 10 min. to drain, then place in a kitchen towel and squeeze out any liquid.
