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Bacon Potato Hash

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Start the day off with delicious bacon potato hash. Serve as a side to fried eggs and toast. SO good!
Course Breakfast & Brunch
Cuisine American
Keyword bacon, potatoes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings
Calories 421
Author Laurie McNamara


  • 1/2 pound thick-cut bacon
  • 2 tablespoons reserved bacon fat
  • 1 tablespoon butter
  • 2 small shallots diced
  • 1/2 green bell pepper diced
  • 2 medium Russet potatoes peeled and cut in half lengthwise
  • 1/4 teaspoon dried thyme leaves or 1/2 tablespoon chopped fresh thyme
  • kosher salt to taste
  • freshly ground black pepper


  • Cook about 1/2 to 3/4 of a pound of bacon and reserve about 2 tablespoons of bacon fat, remove off of the heat and set aside.
  • Mean while 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.
  • In the same pan, reheat the bacon fat with the tablespoon of butter between medium-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 potato hash, toss and serve.


Serving: 1g | Calories: 421kcal | Carbohydrates: 23g | Protein: 10g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 418mg | Potassium: 626mg | Fiber: 2g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 1mg