Ingredients

The following ingredients have 4 Servings
  • 1/2 pound thick-cut bacon
  • 2 tablespoons reserved bacon fat
  • 1 tablespoon butter
  • 2 small shallots (diced)
  • 1/2 green bell pepper (diced)
  • 2 medium Russet potatoes (peeled and cut in half lengthwise)
  • 1/4 teaspoon dried thyme leaves ( or 1/2 tablespoon chopped fresh thyme)
  • kosher salt (to taste)
  • freshly ground black pepper

Instruction

  • 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.