Ingredients (~9 servings)
- ~2 tbsp Canola oil (divided)
- 8-10 strips Applewood bacon, chopped
- ~3 lbs Yukon gold potatoes (diced into 1/2 inch cubes)
- 1 1/2 Yellow onions, diced
- 3 Bell peppers (mix of red and yellow), diced
- 1 1/2 tbsp Fresh rosemary, chopped
- 1/2 tbsp Garlic powder
- 1/2 tbsp Cumin
- 3/4 tsp Paprika
- Salt and Black Pepper to taste
- Fresh chives or parsley for garnish
Prep your Vegetables and Potatoes
The most critical aspect of this recipe is cutting the potatoes into equal-sized pieces.
When the different size potato pieces are cooked together, the smaller pieces will become mush before the larger pieces are fully cooked.
Therefore, aim for a ½-inch cut.
Fry Bacon
In a medium-sized skillet or Dutch oven set over medium-low heat (approximately 350 degrees), add the chopped bacon and cook it until crispy, which will take about eight to ten minutes.
Once the bacon is completely cooked and the majority of the fat has been rendered, remove the cooked bacon from the skillet, leaving all of the rendered fat in the pan.
Fry Potatoes
Add about 1 Tbsp of canola oil to the bacon grease.
Next, add the diced potatoes to the skillet.
If your skillet is not large enough, it is recommended to fry the potatoes in two separate batches.
If you overload the pan, the potatoes will steam instead of frying and becoming crispy.
Continue to fry the potatoes, turning occasionally, for about 15 to 20 minutes.
During this time, the potatoes should form a golden brown crust externally, and the internal structure should be soft.
Add Aromatics
After your potatoes are fried, you can push them to one side of the skillet (or create a well) and add the remaining 1 Tbsp of oil.
Next, you can add the diced onions and diced bell peppers, and let them cook for about five to eight minutes or until they are slightly tender but not mush.
Season/Serve
Once your onion and bell pepper are cooked slightly, add the rosemary, garlic powder, cumin, and paprika to the skillet mixture.
Continue to cook for about 2 to 3 minutes or until spices are aromatic and fragrant (you should be able to detect the rosemary and cumin).
Finally, add the reserved crispy bacon to the skillet, and combine the entire mixture.
Taste for appropriate seasoning with salt & pepper.
Add fresh chives as a garnish and serve hot.
Breakfast Potato Hash
Ingredients
Ingredients (~9 servings)
- ~2 tbsp Canola oil divided
- 8-10 strips Applewood bacon chopped
- ~3 lbs Yukon gold potatoes diced into 1/2 inch cubes
- 1 1/2 Yellow onions diced
- 3 Bell peppers mix of red and yellow, diced
- 1 1/2 tbsp Fresh rosemary chopped
- 1/2 tbsp Garlic powder
- 1/2 tbsp Cumin
- 3/4 tsp Paprika
- Salt and Black Pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Dice potatoes into uniform 1/2 inch cubes. Dice onions and bell peppers. Chop bacon and rosemary.
- Cook chopped bacon in large skillet over medium heat for 8-10 minutes until crispy. Remove bacon with slotted spoon and set aside, leaving grease in pan.
- Add 1 tbsp canola oil to bacon grease. Add diced potatoes and cook 15-20 minutes, stirring occasionally, until golden-brown and tender.
- Push potatoes to side of skillet. Add remaining 1 tbsp oil, onions, and bell peppers. Cook 5-8 minutes until slightly tender.
- Stir in rosemary, garlic powder, cumin, and paprika. Cook 2-3 minutes until fragrant.
- Add bacon back to pan and mix everything together. Season with salt and pepper to taste.
- Garnish with fresh chives or parsley and serve immediately.
