Ingredients
- 6 slices of bacon, cut into 1-inch pieces or 1 (1-inch) wide piece of slab bacon cut into lardons
- 1 onion, cut into small dice
- 2 teaspoons minced garlic
- 1 green bell pepper, cut into small dice
- 1 red bell pepper, cut into small dice
- 8 potatoes, peeled, chopped into small dice and blanched
- Salt and pepper
Directions
In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.
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By samantha111073
Grand Cane, LA
on January 02, 2012
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Pretty good even though my potatoes didn't get crisp. I added a diced jalapeno but still thought it could've used a little more heat.
By GaGirl40
Augusta, GA
on September 09, 2008
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This was a real easy side dish to make, I followed the directions to the tee, but when it was done it tasted a little dull and somewhat flavorless. Not bad or anything, but just a little bland. I added a few palm fulls of Emeril's Essence and about a half a stick of fresh country churned butter and let it cook a few more minutes and it made it delicious! I give it 4 stars for bringing all those vegetables together in what turned out to be a great dish.
By THF1
on January 11, 2007
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Loved this. Have also made with sausage rather than bacon. Also, added Scrambled Eggs to the dish. Prepare as directed, push the Hash to the sides of the pan, pour in your egg ingredients, cook until done and then mix with the Hash ingredients. Serve w/ toast and fruit and it's an easy meal!
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