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)

Preparation Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat. Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes. Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges. DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200°F oven. Top with scallions before serving.