Start the day off with delicious bacon potato hash. Serve as a side to fried eggs and toast. SO good!
Course Breakfast & Brunch
Keyword bacon, potatoes
Prep Time 15mins
Cook Time 20mins
Total Time 35mins
Author Laurie McNamara
2tablespoonsreserved bacon fat
1/2green bell pepperdiced
2medium Russet potatoespeeled and cut in half lengthwise
1/4teaspoondried thyme leaves or 1/2 tablespoon chopped fresh thyme
kosher saltto 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.