Bacon Potato Hash

Name: Bacon Potato Hash
Ingredients: 1/2 pounds Bacon, Cooked, Or More To Taste; 2 Tablespoons Reserved Bacon Fat; 2 whole Medium Russet Potatoes, Peeled And Cut In Half Lengthwise; 1 Tablespoon Butter; 2 whole Shallots, Peeled And Diced; 1/2 whole Green Bell Pepper, Diced; 1/4 teaspoons Dried Thyme Leaves; Kosher Salt To Taste; Fresh Cracked Black Pepper, To Taste

9 ingredients

4 steps

Ingredients

1/2 pounds Bacon, Cooked, Or More To Taste
2 Tablespoons Reserved Bacon Fat
2 whole Medium Russet Potatoes, Peeled And Cut In Half Lengthwise
1 Tablespoon Butter
2 whole Shallots, Peeled And Diced
1/2 whole Green Bell Pepper, Diced
1/4 teaspoons Dried Thyme Leaves
Kosher Salt To Taste
Fresh Cracked Black Pepper, To Taste

Directions

1

Cook about 1/2 to 3/4 of a pound of bacon and reserve about 2 tablespoons of bacon fat. Remove off the heat and set aside.
2

Meanwhile, heat the potato halves in a large pot of room temperature water and bring to boil, then reduce to a simmer and cook for 10-12 minutes. Potatoes should still be a little firm and not mushy. After the 10 minutes, drain into a colander and cool down with cold tap water. Once cool enough to handle, cut into 1/2-inch cubes.
3

In the same pan, reheat the bacon fat with the butter on medium to medium low heat. Saute the diced shallot for 5 minutes until soft, then add the green pepper and cook for 2-3 minutes. Next add the thyme, salt, pepper and the potatoes. Stir once and continue to cook the hash, stirring occasionally for about 10-15 more minutes or until potatoes are cooked all the way through. Lastly, add crumbled bacon pieces to the potato hash, toss and serve.
4

Note: To achieve better browning, use cast iron or stainless pans. Non-stick pans won't help very much with browning.