One 15-ounce bag frozen hash browns
2 teaspoons smoked paprika (or 1 1/2 teaspoon paprika plus 1/2 teaspoon chili powder)
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
4 scallions, white and green parts, thinly sliced
1/4 cup olive oil
1 large egg, lightly beaten
2 tablespoons unsalted butter
Preheat the oven to 425°F. Take the frozen hash browns out of the bag and drain between two layers of paper towels or clean kitchen towels to absorb any excess moisture.
Toss the potatoes in a large bowl with the smoked paprika, salt, pepper, scallions, and olive oil. Stir in the beaten egg.
Place the cast iron skillet over high heat. When the skillet is quite hot, melt the butter. When it foams up, add the hash brown mixture. Immediately put the skillet in the oven. Bake for 45 minutes or until the top is golden-brown and the potatoes are crispy around the edges.
Have a large platter ready. Remove the cast iron pan from the oven and flip the hash browns out upside down onto the platter. Serve immediately.
Recipe adapted and reprinted with permission from Not Your Mother's Casseroles by Faith Durand (Harvard Common Press, 2010)