Hash Browns with Miso Aioli

Ingredients

• To make aioli sauce:
• 1 large egg yolk
• 1 small garlic clove, finely grated
• 1 pinch Kosher salt
• 2 teaspoons cold water
• 1/2 cup olive oil
• 1 1/2 tablespoons brown miso paste
• 2 teaspoons lemon juice
• To make the potatoes:
• 1 1/2 pounds russet potatoes, peeled and grated on large box grater holes or shredded on coarse disk of food processor
• 4-6 tablespoons unsalted butter
• 1 teaspoon Kosher salt
• 4 scallions, thinly sliced

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