Heat a large skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat the pan. Add the hash brown patties and cook for 5 minutes on each side, until browned, crispy and cooked through. Set aside.
Roast the bell pepper over a gas flame until the skin is charred all over. Place in bowl, cover with a plate and set aside for 10 minutes.
Slice the celery and chop the nuts; add to a bowl, along with the crumbled bacon. Stir in the mayonnaise and lime juice, and season with chili powder, salt and black pepper.
Scrape off the skin and remove the stem and seeds from the roasted pepper. Dice, add to the bowl and mix. Taste and adjust the seasonings.
To serve, cut the hash browns into 1/2-inch sticks, mound on plates and spoon the salad over the top.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.