Bacon Potato Hash

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.

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.

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.

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