CRISPY HOMEMADE HASH BROWNS

Steps:

• 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.