727. APPLE, POTATO and SMOKED BACON HASH

serves 6


2 Russet potatoes, peeled
1 Granny Smith apple, peeled, cored and cut into ¼" dice
3 slices smoked bacon, diced
½ cup diced onion
2 tbsp. butter
2 tsp. chopped fresh thyme
½ tsp. dried sage
salt
Fresh ground black pepper
½ cup chicken broth

Cut the peeled potatoes in half. Bring a large pot of water to the boil and add the potatoes. Reduce the heat to a simmer. Cook until the potatoes just become tender but not mushy, about 20 minutes. Drain the potatoes, cover and refrigerate overnight. Note: this allows the starch in the potatoes to "relax" and cool, resulting in a crispy potato when sautéed on day #2.

The next day cut the potatoes into ¼" dice.

In a large non-stick skillet over medium heat, add the diced bacon and sauté until brown and crispy. Drain the bacon on a paper towel. Reserve the bacon fat.

In the same skillet over medium heat, add the butter. Add the potatoes and sauté until crisp and golden, about 15 minutes. Add the diced apple, onion and bacon. Continue to cook and add the thyme, sage, salt, and pepper to taste. Add the chicken broth and stir, scraping up any browned bits on the bottom of the pan. Serve the hash in a large casserole dish.


courtesy of: The Mediadrome