• prep: 40 min
• cook: 40 min
• total: 1 hr 20 min

servings:

Here's a recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

• 5 russet potatoes (about 3 pounds), peeled, coarsely shredded
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoons freshly ground black pepper
• 8 tablespoons vegetable oil, divided
• 2 bunches scallions, greens and whites separated, thinly sliced
• Coarse sea salt (such as Maldon)

Click Here For Step-By-Step Instructions