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Diced 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.

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