Hash Browned Potatoes
6 boiling potatoes, medium, peeled and cut into quarters
1/4 pound sliced bacon
2 tablespoons butter
1 teaspoon salt
freshly ground black pepper
Bring 2 quarts of lightly salted water to a boil in a 4 quart pot and
boil the potatoes uncovered until they can be easily pierced with the
tip of a paring knife. Drain the potatoes in a colander, return to a
dry pan and shake until they are dry. Let the potatoes cool and cut
them into small diced pieces. In a non stick large skillet, cook the
bacon until crisp. Remove bacon and drain on paper towels.
Add the butter to
the bacon fat until it melts. Add the potatoes and sprinkle them with
salt and pepper. Press the potatoes firmly into the pan with a spatula.
Cook over moderate heat, shaking the pan occasionally to prevent the
potatoes from sticking. Cook until brown crust forms on bottom of potatoes
about 20 minutes. Serve on heated platter with crumbled bacon.