Potato Bacon Hash Recipes

Steps:

• Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
• Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
• Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
• Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
• Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.

Steps:

• Bring a large saucepan of salted water to a boil. Add the potato chunks and simmer until about halfway cooked, 4 to 5 minutes. (A knife shouldn't pierce the chunks easily; there should still be a little resistance in the center.) Drain and pat the potatoes very dry.
• Heat a large skillet over medium heat. Cook the bacon until crisp, 3 to 4 minutes, then remove to paper towels to drain.
• Increase the heat to medium high. Add the par-cooked potatoes to the skillet. Cook, tossing occasionally, until they begin to brown, 3 to 4 minutes. Add the bell pepper, paprika and garlic powder and season with salt and pepper. Cook, tossing occasionally, until the pepper just begins to wilt, about 3 minutes, adjusting the heat if the potatoes or peppers begin to burn. Add the scallion whites and cook until the potatoes are crisp and tender and everything is well browned, 3 to 4 minutes more.
• Sprinkle with the cooked bacon, scallion greens and blue cheese. Toss and serve immediately.

Steps:

• 1. In a heavy skillet, cook the bacon until crisp. Transfer it to a paper towel-lined plate.
• 2. Remove all but 1 tablespoon of the fat and return the pan to high heat.
• 3. Add the potatoes, white scallions (if using), garlic, salt, pepper, and 1/4 cup water. Bring to a boil.
• 4. Cover, reduce heat to medium-low, and simmer until the potatoes are just tender, 8 to 10 minutes.
• 5. Add the bacon, broken into pieces. Cook, stirring occasionally, for about 10 minutes more.
• 6. Remove from heat, garnish with the green scallions (if using), and serve.

Steps:

• In a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.

Steps:

• In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.

Steps:

• Heat the oil in a large frying pan and cook the potatoes over a low heat for 10-15 minutes, turning occasionally.
• Add the garlic and bacon and increase the heat. Fry for 5-6 minutes, tossing occasionally, until the potatoes and bacon are golden.
• Add the onions and cook for 1 minute.
• Stir in the mustard and plenty of salt and pepper. Divide between four plates and keep warm.
• Half fill a small frying pan with water and bring to a simmer. Carefully break in the eggs and allow the water to come back to the boil. Simmer for 1 minute, then remove each egg using a slotted spoon.
• Top each plate of hash with a poached egg, sprinkle with black pepper and serve immediately.