Bacon Hash

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

Ingredients

4 Large Russet Potatoes
8 ounces bacon
1 small onion, diced
2 cloves garlic, minced
Salt and pepper
3-4 tablespoons oil

Other Add-ins:

Sometimes I throw in spices like paprika, or cayenne if I want some heat. You could use other mix-ins like leeks, apples, corned beef, leftover turkey, and the list goes on...
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Directions

1) Wash the potatoes. Scrub the potatoes well to get off any dirt.

2) Cut the potato into horizontal sheets about 1/2 inch thick. Cut vertically down the sheets to form 1/2 inch planks or sticks. Turn the planks and cut them into 1/2 inch cubes.

3) Give the potatoes a water bath. As you cut them up, just toss them in a large bowl of cold water. Let them sit for at least 5 minutes and swoosh them around some.

4) Drain the potatoes and pre-cook the potatoes one of three ways: Blanch the potatoes in boiling water for just a few minutes. Deep frying the potatoes at a much lower temperature, like 300, for a few minutes. Put them in a bowl and microwave on high for about 2 minutes. Then give them a stir and microwave for maybe another minute if they are still very hard.

5) Mix in the onion, bacon, garlic, and salt and pepper.

6) In your best nonstick skillet, heat up a few Tablespoons of Canola oil. Once it is hot, add the hash mix! These will probably take between 10-15 minutes to cook over medium high heat. Stir them every few minutes also. If you notice that they are browning really quickly, then turn down the heat.

7) The hash is done when it crispy and has soaked up all the oil. If you are using bacon, that should also be nice and crispy. I like mine with hot sauce, but I know a lot of people prefer ketchup.