Chef’s Notes
•Rinsing the potatoes to remove starch helps to keep the hash browns crispy. Wringing out the water will help them to brown and get that delicious crunchy crust.
•To get a bit of char on the scallions, turn on the broiler for 5 minutes. It will brown the cheese a bit more, give the edges of the meat an extra crisp and scallions a smoky flavor.
•You will not find manchego pre-shredded. A one-pound piece will be sufficient for this recipe.
•To keep this recipe gluten-free, omit bread from sauce.