Potato & Bacon Hash 
Difficulty: Beginner  |  Prep Time: 15 Minutes  |  Serves 4

  • 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

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, saute 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. Once cooled, finely dice the bacon strips.

In the same skillet, heat the butter and add the cooked potatoes, ½ teaspoon salt and ½ teaspoon pepper. Saute, turning occasionally, until golden brown, 15 to 20 minutes. Add the onion, bacon, chives, salt and pepper to taste.

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