03 Neely's Bacon Hash

Note from P.: While we're on the subject of potatoes, I've included extra info from Wikipedia for us here:

Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. Hash browns can be prepared by forming riced potatoes into patties before frying (moisture and potato starch can hold them together); however, if a binding agent is added (egg for example), such a preparation constitutes a potato pancake.
If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is more commonly referred to as hash.

*****

Note from P.: Since this recipe by the Neelys contains Canadian bacon, it's 'Neely's Bacon Hash.' BUT the name isn't important; it's the taste that counts. :-}

Neely's Homemade Hash Browns
Recipe by Patrick and Gina Neely
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-homemade-hash-browns-recipe/index.html



Total Time: 24 min
Prep 10 min
Cook 14 min

Yield: 4 servings
Level: Easy

Ingredients:
2 pounds russet potatoes, peeled*
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

(Note from P. *Potato skin is full of protein and minerals, so I usually scrub the potatoes very well and dice/shred the whole thing without peeling. This may make your hash browns look 'dirty' but more nutritious, and there will be no waste.)

Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Remove to a cutting board and slice into wedges. Transfer to a serving platter and garnish with chopped chives.