Jalapeno Bacon Hash Browns

Cook bacon. Place bacon strips of a baking sheet and broil for about 7 minutes each side on high or until bacon reaches a level of crispy perfection.

Remove bacon from oven and place strips on paper towels to absorb excess grease. Save grease from baking sheet to use for cooking potatoes. Crumble up 4 strips of bacon and place in a medium-sized bowl. Reserve pan grease for cooking hash browns.

Wash and scrub potatoes. Peel off the skin if you like; I prefer to leave mine on. Grate potatoes with a cheese grater. Rinse shredded potatoes. Dry and remove excess water from potatoes using paper towels or, my personal favorite, a salad spinner! )The salad spinner allows you to rinse, remove water and get the job done quickly.)

Add shredded potatoes to the bowl with bacon. Add in onion, salt, and pepper. Mix well.

Heat the bacon grease in a skillet and add the hash brown mixture. Cook potatoes over medium heat for 8–10 minutes. Flip the hash browns and cook the other side for another 8–10 minutes.

Serve hot and enjoy!