Potato & Bacon Hash
Difficulty: Beginner
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Serves: 4-6 Servings
Attribute: Draeger’s Cooking School
Ingredients
- 2 pounds Russet potatoes, peeled and cut into ¼ inch to ½ inch dice
- 1 small yellow onion, chopped
- 4 strips bacon, finely diced
- 6 tablespoons unsalted butter
- 3 tablespoons chopped chives
- Kosher salt & pepper to taste
Directions
In a medium stockpot, place diced potatoes with enough cold water to cover by 2 inches. Bring to a simmer, partially covered, until potatoes are just tender, 15 to 20 minutes. Drain and cool, spread out on a paper towel to dry slightly.
While potatoes cool, sauté bacon with the onion in a large nonstick skillet over medium-high heat until the bacon is crisp and the onions are translucent and sweet. Transfer bacon and onion to a plate and set aside. In the same skillet, heat the butter and add potatoes, ½ teaspoon salt and ½ teaspoon pepper. Sauté, turning occasionally, until golden brown, 15 to 20 minutes. Add the onion, bacon, chives, salt and pepper to taste.
