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Place shredded potato in a colander and vigorously squeeze all water out of potatoes
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Toss potatoes with salt
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Add 1 tbsp butter and 1 tbsp extra virgin olive oil to an oven proof skillet on medium heat
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Spread potatoes in an even layer into the hot skillet, and press the potatoes down with a large metal spatula
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Cook uncovered over medium heat for about 5 minutes, or until bottom is medium brown
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Using a metal spatula, gently lift edge of hash brown to check the bottom
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When bottom of hash brown is cooked, slide hash brown onto a plate using spatula
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Drizzle uncooked side of hash brown with remaining 1 tbsp oil, and dot hash brown with remaining 1 tbsp butter
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Invert pan over top of hash brown and flip hash brown back into pan, cooked side up
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Preheat oven to 250 degrees, using convection roast, or roast setting
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After cooking hash brown for 5 minutes on stove top, transfer pan to middle oven rack
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Cook in oven for 15 minutes, top with chopped scallions, cut into 4 wedges, and serve