Hash Browns w/Bacon

GOLDEN HASH BROWNS WITH CRISPY BACON

IMAGE: ©2010 nrbernardPHOTOGRAPHER

What you will need:

Gold Potatoes, medium, 3ea.
peeled, small dice.

Thick sliced hardwood smoked bacon, 2 slices, cubed

Small onion, medium dice, 1 ea.

Salt & pepper to taste

Chopped, fresh basil, thyme and oregano, 2 Tbsp.

Prep & Cook:

Place cubed bacon in a cold 10" nonstick sautèe pan and turn burner to medium-high heat.

Cook bacon until edges begin to crisp. Add onions. Stir mixture with a wooden spoon so onions and bacon are evenly mixed. Continue to cook 1 min.

Add diced potatoes to the pan. Stir together and spread out to cover the bottom of the pan in an even layer. Season with salt and pepper to taste.

Cook potatoes for 6 min without stirring to properly cook and brown.

Stir the potatoes and cover pan with a loose fitting lid. Turn heat to med-low.

Cook potatoes an additional 4-6 min or until potatoes are cooked through.

Taste, adjust salt and pepper seasoning if necessary. Toss in basil, thyme and oregano & enjoy!

*** These potatoes are a nice accompaniment to the Eggs Benedict not only because of flavor, but because they also require very little focus while most of your efforts are geared toward making the Hollandaise sauce! If you choose to make these recipes together, begin the potatoes when you begin the Cider Vinegar reduction for the Hollandaise.

Salute!