Crispy Homemade Hash Browns - cooking recipe

Ingredients

2 lbs russet potatoes
1/2 vidalia onion
5 slices thick bacon or 5 slices Canadian bacon, finely chopped
salt & freshly ground black pepper
2 tablespoons butter, divided
2 garlic cloves, finely minced (optional)
1/3 cup sharp cheddar cheese, grated (optional)
3 tablespoons freshly chopped chives (to garnish, optional) (optional) or 3 tablespoons green onions (to garnish) (optional)

Preparation

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.