Step 1

Cook: Add half the oil to a large 10"-12" frying pan over medium heat. Once hot, add half the shredded hash browns to the frying pan, spreading them over the surface and pressing them down into the pan with a spatula.

Step 2

Let cook for 7-8 minutes, then top with cheese, leaving 1" of an edge around the perimeter of the hash browns in the pan. Top with remaining hash browns, spreading them evenly over the top of the cheese and pressing them down with the spatula.

Step 3

Continue cooking another 10-12 minutes. Then loosen edge of hash browns and place a lid on the frying pan. Overturn pan and lid, then place frying pan back on heat, keeping overturned hash browns on the lid, using the lid as a platter. (You'll need to use a hot pad or two, having a helper makes this a lot easier!)

Step 4

Instead of using the frying pan lid to overturn the hash browns, you can use a large heat-proof plate or platter. Just make sure it's something with a slanted side so that you can easily slide it back into the pan. If it's easier, you can cook the hash browns in 2 smaller frying pans instead.

Step 5

Transfer hash browns back to the frying pan by sliding them in, to cook on the other side. Drizzle with remaining oil and cook another 10-12 minutes, until well browned.

Step 6

Serve: Slide the crispy hash browns onto a platter and cut into wedges. Slice the green onions thinly. Top each wedge of potato with a dollop of sour cream and sprinkle with green onions. Serve and enjoy!