Crispy Homemade Hash Browns

Recipe by Scoutie
READY IN: 29mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Microwave the potatoes for 4 to 5 minutes, let cool until you can handle them.
  • Grate the potatoes and onion in a food processor using the grater attachment, or grate by hand.
  • Cook the bacon, but not too crisp, as it will cook with the potatoes.
  • 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.
  • Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam.
  • Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan.
  • Increase heat to medium-high and let the potatoes brown and crisp for 6 to 8 minutes.
  • 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.
  • Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
  • Transfer to a serving platter and garnish with chopped onions or chives if using.
  • Sometimes I have sour cream or ketchup in ramekins for those who would like to add that after plating.
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