Bacon and Potato Hash
Pan fried potatoes and bacon with shallots and bell peppers.
Equipment
- Cast iron skillet
- Potato peeler
- Slotted spoon
- Bowl
Ingredients
- 1½ pounds potatoes Russet, peeled, small dice
- ½ pound bacon thick cut, diced
- 1 ½ cups bell pepper chopped
- 1 cup shallots chopped
- 1 tablespoon garlic finely chopped
- ¼ cup butter unsalted
- ½ teaspoon thyme
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Over medium heat cook the bacon until crispy. Using a slotted spoon remove the bacon, place in a bowl, and set aside. Reserve 2 tablespoons of the bacon drippings if desired.
- Return the skillet to the heat and add the butter, shallots and peppers. Cook for 5 minutes or until the shallots soften.
- Add the potatoes, garlic, salt, pepper, and thyme. Cook until the potatoes have started to brown, 20-30 minutes, stirring occasionally.
- Add the bacon to the hash and stir to combine.
- Top with cooked eggs, fresh herbs, or sliced avocado.
Notes
It is important to have small diced potatoes otherwise the other ingredients can burn.
The eggs are cooked separately so you can store leftovers easier.
Can be stored in an air tight container for up to a week and in the freezer for up to a month.
The eggs are cooked separately so you can store leftovers easier.
Can be stored in an air tight container for up to a week and in the freezer for up to a month.
Nutrition
Serving: 1servingCalories: 531kcalCarbohydrates: 45gProtein: 13gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 68mgSodium: 573mgPotassium: 1163mgFiber: 7gSugar: 8gVitamin A: 2146IUVitamin C: 111mgCalcium: 59mgIron: 3mg
Nutrition Disclaimer*
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