Ingredients
- 2 pounds russet taters, peeled and cubed
- 1/2 Vidalia onion
- 3 tablespoons freshly chopped chives, plus much more for garnish
- 5 slices Canadian bacon, finely chopped
- Salt and freshly ground pepper
- two tablespoons butter, divided
Directions
Grate the taters and onion inside a mixer while using grater attachment. Transfer to some kitchen towel on the bowl and squeeze out just as much moisture as you possibly can.
Inside a medium bowl, add some grated potato mixture, the chives. and also the Canadian bacon. Season with pepper and salt, to taste, and blend completely together.
Melt 1 tablespoon butter inside a 10-inch nonstick skillet over medium heat until it simply begins to foam. Add some potato mixture and taking advantage of a spatula or wooden spoon, press the taters firmly into the foot of the pan. Reduce heat to low and allow the taters brown and crisp for six to eight minutes.
Once brown and crisp. carefully invert the hash browns onto a rimless large plate. Add remaining tablespoon butter to pan. When butter melts, slide the hash browns into the pan. Still prepare over medium heat until remaining side is dark golden brown and crisp, five to six minutes longer.
Remove to some cutting board and slice into wedges. Transfer to some serving platter and garnish with chopped chives.
Recipe thanks to The Neelys
