Servings: 4 servings

2 lbs frozen hash browns, thawed 2 lbs frozen hash browns, thawed
1/2 pound thick-cut bacon ½ pound thick-cut bacon
3/4 cup finely chopped onion ¾ cup finely chopped onion
 
Dressing: subheading: Dressing:
1/3 cup white vinegar ⅓ cup white vinegar
1/4 cup sugar ¼ cup sugar
1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
½ teaspoon salt ½ teaspoon salt
½ teaspoon celery salt ½ teaspoon celery salt
2 tablespoons minced chives, for garnish* 2 tablespoons minced chives, for garnish*

Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving ¼ cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Place the potatoes in a microwave safe dish cover and cook on high for 9 to 15 minutes, stirring several times; test for tenderness and heat level.   Mix the dressing until thoroughly combined and toss with the hot potatoes, onions, and bacon.  Garnish with chives.