Hash Browns

 4 patties

1    pound russet potatoes, peeled and cut
       lengthwise into eight planks
1    scallion, cut into 2-inch pieces
1¼ teaspoons kosher salt
      pinch freshly ground black pepper
¼   cup vegetable oil

Nutritional information per serving (1 patty):
Calories 170 (44% from fat) • carb. 21g • pro. 2g • fat 8g • sat. fat 2g • chol. 0mg • sod. 828mg • calc. 16mg • fiber 2g

1. Fit the Cuisinart® 7-Cup Food Processor with the fine shredding disc. Shred the potatoes.
Transfer the potatoes to a clean tea towel. Squeeze the towel to remove excess liquid from the potatoes.
2. Replace the disc with the universal blade. Put the scallion in the work bowl, and pulse 10 to 12 times to finely chop the scallion.
3. In a large mixing bowl, combine the potatoes with the scallion, salt, and pepper.
4. Divide the potato mixture evenly into 4 portions. Use your hands to form the mixture
into patties.
5. Put the oil in a large, heavy skillet and place over medium heat. Once the oil is shimmering and a small piece of potato sizzles immediately upon contact, carefully place each patty in the oil.
Cook for about 3 minutes, leaving undisturbed before carefully flipping and cooking for
another 3 minutes. Adjust the heat so that the patties are constantly sizzling.
6. When the patties are nicely browned on both sides, transfer to a paper towel-lined plate to drain, and then serve.