this fluffy scallion potato hash will feel like eating cotton candy, only the hash is healthy & will keep you going throughout the morning with its sweet scallion flavor.
(serves 4 & takes 50 minutes + overnight resting)
2 large russet potatoes 10 scallions, finely chopped, divided 2 tbsp butter, melted kosher salt & freshly ground pepper olive oil, for pan 1 cup heavy cream 2 tsp red wine vinegar 1 tsp garlic, finely grated
1. one night before, in a pot over high heat, place potatoes & fill with water so that potatoes are covered by 1". once water comes to a boil, lower heat to medium-low & cook until tender, about 25 minutes. remove from heat & cover with towel. the next morning, in a large bowl, using large holes in box grater, peel & grate potatoes.
2. coat 9 chopped scallions with melted butter. add potatoes & season with salt & pepper.
3. in a medium pan over medium heat, heat 1 tbsp olive oil. pour potato mixture into pan. turn down heat to low & cook 5 minutes. stir a few seconds & cook 5 minutes more.
4. meanwhile, whisk cream until thick. mix in vinegar, 1 chopped scallion, garlic, salt & pepper. serve vinegar cream with potato hash.