Neely's Homemade Hash Browns

Total Time:
24 min
10 min
14 min

4 servings

  • 2 pounds russet potatoes, peeled and cubed
  • 1/2 Vidalia onion
  • 3 tablespoons freshly chopped chives, plus more for garnish
  • 5 slices Canadian bacon, finely chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons butter, divided

Grate the potatoes and onion in a food processor using the grater attachment. Transfer to a kitchen towel over a bowl and squeeze out as much moisture as possible.

In a medium bowl, add the grated potato mixture, the chives, and the Canadian bacon. 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. Reduce heat to low and let the potatoes brown and crisp for 6 to 8 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 back into the pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.

Remove to a cutting board and slice into wedges. Transfer to a serving platter and garnish with chopped chives.

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    29 Reviews
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    This recipe is delicious! Since I am not too experienced I cut the recipe in half and it turned out super well. I also made a 1/2 recipe with sweet potatoes and even though it didn't hold its shape it looked very nice on the plate and was also delicious. No more potatoes with preservatives for us. Thanks!
    Really good, I cut the recipe in half, everyone like it....the only thing I didn't do is let the other side crust a little more, will do that next time.
    The flavor was nice, but too gummy. I would cut the recipe down to one pound at a time, and use a little more butter.
    The actual hash browns were very tasty and I will definitely be making homemade ones again. The reason it only gets 3 stars is because I had to separate them into 2 separate batches and they still took longer than 6-8 minutes per side with the heat on medium. Also they didn't get quite as crispy as I was expecting but that was probably because I didn't get enough of the water out of the potatoes. Still, everyone in my family liked them including myself.
    It was wonderful. Thank you so much andrea
    Great recipe but I admit that I cheated a bit, lol. I bought the frozen hash brown potatoes that you see in the frozen food section and thawed them out. Instead of canadian bacon I used ham and added some cheese on top for the last minute or so until it was melted over the hash brown. Just as tasty and delicious.
    Loveeee it!!
    These were great pataoes I didn't have candain bacon but used small ham bits. they turn great They were even good the next day. Thank you
    Now i know why my potatoes i made in the past always turn out so bad, your recipe help see my mistake thank you very much grest recipe i watch your show all the time your recipe are great thank you again.
    I was amazed at how easy this way. We always used to buy pre-made frozen hash browns but this was really easy to make. Delicious! We still keep a pack of pre-made frozen hash browns on hand when we're short on time, but making them yourself just tastes better!
    my 9yr old daughter and I made these immediately after watching the show. Along with eggs and the maple bacon . . . . great, great, great!!!! Fast, easy and delicious!
    Has anyone used thawed, frozen hash browns?
    I usually don't make hash browns because they either come out burnt or undercooked. The recipe was easy, fast and delicious. Great Recipe.
    I really was proud of myself for making this recipe from scratch..I made this
     along with the Brown Sugar Bacon and some scrambled eggs, it was very
     good and satisfying. Thanks and keep cooking these good food and I will
     visit one day Memphis Barbeque when I go into remission and taste that good
     Thanks Pat & Gina...
    I have never seen potatoes go SO fast in a house with three young children... Well, maybe because my kids love veggies. But these were definitely a HUGE hit!!!!!!
    I did a brunch for my family and served these potatoes. My family loved them. I now fix them when my grandchildren are visiting.
     In Kentucky
    I've made these several times now, with little changes here and there, but these are the very best hash browns ever. Squeezing the liquid out of the potatoes really makes the difference. Combining potatoes and onions is also such a great idea.
    I made the hashbrowns for my son and I and we loved them! They are now expected at every breakfast. Thanks Neelys!!
    i didn't use the canadian bacon
    i made this recipie with my grandmother as a side dish 4 dinner, but since i couldnt find chives n the market i used scallions nstead, and may i say theese hasbrowns were the bomb, they were soo goood! and it was also a lil tricky doing that convertin' the hash onto the plate and back but otheriwse it was soo good!!
    I love to read other people's reviews before I make something. Yes, there were good tips and ideas from other cooks. Make sure you dry the potatoes well. These were out of this world. Making them as individual patties would work well, too, especially if you don't have a big pan available. Watching the Neelys together gives me hope that I might find a man as wonderful as Pat.
    The Canadian bacon gave it slightly smokey flavor. We'll never make hash browns any other way.
    The flavor was very good. The only change I would have made, is to have made them as individual hash browns. The inside was very thick and took a long time to cook properly I finished it in the oven for 20 minutes. Smaller ones would have cooked better, maybe it is the starting with the raw potato. Most of the time I make hash browns from left over baked potatoes.
    Why are you holding back our ratings????????????????? THE NEELEY'S RECIPES ARE GREAT. i HAVE ALREADY RATED THIS RECIPE.
    I did as another reviewer did, I used green onions instead of chivesl. Make sure that the pan you use is well oiled, both times (first time you put the mixture in and oil/butter again when you flip hash browns).
     Ken, I believe what they are saying is that it is their (the Neeley's personal) most popular dish, and they might even serve it at their restaurants, not sure of this. Just like it is my most popular dish for hash browns for breakfast.
    I made this for houseguests last weekend and it went over very well. A very nice part of this is that you can do so much prep ahead of time. Very, very good way to make hash browns. You did it again Pat and Gina.
    I made this without the Canadian bacon. It was so great that my guests told me it looked totally professional and I was proud. Thanks so much for the plate trick when flipping. You guys are fun to watch.
    Made this recipe for brunch this morning and my family loved it! I used green scallions instead of chives and added shredded sharp cheese. It is imperative to use a good non-stick pan. I coated it with cooking spray and a little butter to be sure that it did not stick. It also takes about 10-12 minutes on each side to be sure the potatoes are cooked through. I will use this recipe for entertaining as well.
    ....this is listed as "one of the Neelys most popular recipes".
     When I click into the reviews, it says, "be the first to review this recipe".
     What gives?
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    Recipe courtesy of Ina Garten