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 the Vegetables and Potatoes
The most important part of this recipe is cutting the potatoes into uniform sizes.
If the chunks are different sizes, the small ones will turn to mush before the large ones are cooked through. Aim for a strict 1/2 inch dice.
Render the Bacon Fat
Place a large skillet or Dutch oven over medium heat (~350F).
Add the chopped bacon and cook until crispy, usually ~8-10 minutes.
Once the bacon is browned and the fat has rendered out, remove the bacon bits with a slotted spoon and set them aside. Leave all that liquid gold (bacon grease) in the pan.
Fry the Potatoes
Add about 1 tbsp of the canola oil to the bacon grease.
Add the diced potatoes to the skillet.
If you don’t have a massive skillet, you might want to do this in two batches; If you crowd the pan, the potatoes will steam and get soggy rather than frying and getting crispy.
Cook for ~15-20 minutes, stirring occasionally. You want the potatoes to develop a golden-brown crust on the outside while becoming tender on the inside.
Add the Aromatics
Push the cooked potatoes to one side of the skillet (or create a well in the center).
Add the remaining ~1 tbsp of oil, followed by the diced onions and bell peppers.
Cook these for ~5-8 minutes until they are slightly tender but not mushy.
Season and Serve
Stir the rosemary, garlic powder, cumin, and paprika into the mixture.
Cook for another ~2-3 minutes to toast the spices; You should be able to smell the rosemary and cumin becoming fragrant.
Toss the crispy bacon back into the pan and mix everything together.
Taste a potato and adjust with salt and pepper as needed. Top with fresh chives and serve immediately.
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.
