Ingredients
1 1/2 pounds (about 2) baking potatoes, peeled and cut into 1/2-inch chunks
3 tablespoons butter
2 tablespoons vegetable oil
3 scallions, including green parts, thinly sliced (about 1/2 cup)
Salt and pepper
Preparation
Preheat the oven to 425 degrees. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat to medium, and cook until tender, about 10 minutes. Drain.
In a 10-inch cast-iron skillet, heat the butter and oil over medium heat. Stir in the potatoes, scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper. With the back of a large spoon, press the potatoes into the pan, crushing them slightly.
Bake the potato cake until the edges are golden brown, about 20 minutes. Loosen the cake with a heatproof spatula if necessary. Cover the pan with a plate, flip over, and remove the pan.
