Crispy Homemade Hash Browns

• 2 lbs russet potatoes
• 1/2 vidalia onion
• 5 slices thick bacon or 5 slices Canadian bacon, finely chopped
• salt & freshly ground black pepper
• 2 tablespoons butter, divided
• 2 garlic cloves, finely minced (optional)
• 1/3 cup sharp cheddar cheese, grated (optional)
• 3 tablespoons freshly chopped chives (to garnish, optional) (optional) or 3 tablespoons green onions (to garnish) (optional)

1. Microwave the potatoes for 4 to 5 minutes, let cool until you can handle them.
2. Grate the potatoes and onion in a food processor using the grater attachment, or grate by hand.
3. Cook the bacon, but not too crisp, as it will cook with the potatoes.
4. In a medium bowl, add the grated potato mixture, the onions, and the bacon. Add cheese now and/or garlic now, if you are using it. Season with salt and pepper, to taste, and mix thoroughly together.
5. Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam.
6. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan.
7. Increase heat to medium-high and let the potatoes brown and crisp for 6 to 8 minutes.
8. Cut the potatoes into wedges, remove from pan, add remaining butter/oil and slide wedges into pan. Some folks turn the entire "pancake" onto a plate, then slide it back in, but that never seems to work for me. LOL.
9. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
10. Transfer to a serving platter and garnish with chopped onions or chives if using.
11. Sometimes I have sour cream or ketchup in ramekins for those who would like to add that after plating.

potatoes, vidalia onion, bacon, salt, butter, garlic, cheddar cheese, freshly chopped chives

Taken from www.food.com/recipe/crispy-homemade-hash-browns-383426 (may not work)