Neely's Homemade Hash Browns

Total Time:
24 min
Prep:
10 min
Cook:
14 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.7 29
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It was wonderful. Thank you so much andrea item not reviewed by moderator and published
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. item not reviewed by moderator and published
Loveeee it!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published

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