Ingredients
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1 (30 oz) bag frozen shredded hash brown potatoes, thawed
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1 tbsp onion powder
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1 tbsp garlic powder
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2 large eggs
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1 bunch green onions
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5 tbsp vegetable oil
Steps
1
Place potatoes in a fine mesh sieve and press with the back of a spoon to remove the water. Transfer potatoes to a large bowl and season with onion powder, garlic powder, salt (in moderation), and pepper. Whisk the eggs in a small bowl and add to the potatoes. Toss to coat.
2
Slice the green onions. Heat 3 tbsp oil in a large nonstick skillet over medium-high heat. Add half of the potatoes, pressing gently into an even layer. Sprinkle with half of the green onions. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, about 10 min.
3
Slide hash browns onto a plate or cutting board. Carefully place the skillet upside down over hash browns and flip to invert back into skillet. Drizzle remaining 2 tbsp oil around sides of skillet. Cook hash browns until bottom is golden brown, about 10 min.
4
Slide the pancake onto a serving platter and slice into wedges. Garnish with remaining green onions.
