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Ingredients
- 2 x Russet potatoes, peeled
- 1 x Granny Smith apple, peeled, cored and cut into (" dice
- 3 slc smoked bacon, diced
- 1/2 c. diced onion
- 2 Tbsp. butter
- 2 tsp minced fresh thyme
- 1/2 tsp dry sage salt Fresh grnd black pepper
- 1/2 c. chicken broth
Directions
- Cut the peeled potatoes in half. Bring a large pot of water to the boil and add in the potatoes. Reduce the heat to a simmer. Cook till the potatoes just become tender but not mushy, about 20 min. Drain the potatoes, cover and chill overnight.
- Note: this allows the starch in thepotatoes to "relax" and cold, resulting in a crispy potato when sauteed on day #2.
- The next day cut the potatoes into 1/4" dice.
- In a large non-stick skillet over medium heat, add in the diced bacon and saute/fry till brown and crispy. Drain the bacon on a paper towel. Reserve the bacon fat.
- In the same skillet over medium heat, add in the butter. Add in the potatoes and saute/fry till crisp and golden brown, about 15 min. Add in the diced apple, onion and bacon. Continue to cook and add in the thyme, sage, salt, and pepper to taste. Add in the chicken broth and stir, scraping up any browned bits on the bottom of the pan. Serve the hash in a large casserole dish.
- For more Thanksgiving idea go to The Mediadrome:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 896g | |
| Calories 1062 | |
| Calories from Fat 563 | 53% |
| Total Fat 63.05g | 79% |
| Saturated Fat 27.83g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 1101mg | 46% |
| Potassium 2346mg | 67% |
| Total Carbs 107.65g | 29% |
| Dietary Fiber 11.3g | 38% |
| Sugars 22.73g | 15% |
| Protein 21.91g | 35% |
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