A hearty, flavorful hash should be in every Southern cook’s repertoire. And this recipe, made with russet potatoes, bell peppers, onions, and thick-cut bacon, is so easy to make that you’ll have it memorized in no time. A large cast iron skillet is the best pan to cook a hash because it has a non-stick surface and conducts heat well, which will help the potatoes brown evenly. Don’t be tempted to stir the potatoes constantly. Stirring at intervals and leaving the pan undisturbed in between stirs gives the potatoes good color and flavor. And covering the pan for a few minutes up front allows the potatoes to cook almost all the way through—no one likes undercooked potatoes. Add the baby spinach at the end of the cooking process. The heat from the pan will wilt and cook the spinach. If you want to make this hash vegetarian, omit the bacon and cook the vegetables in two tablespoons canola oil. This Potato-Bacon Hash makes a great side dish any time of day. Serve it with fried eggs for breakfast or any hearty, simple protein for dinner.
How to Make It
Step 1
Cook bacon in a large cast-iron skillet over medium until crispy, 10 to 12 minutes, turning often. Transfer to a plate lined with paper towels, reserving drippings in skillet.
Step 2
Add potatoes, onion, and bell pepper to reserved drippings in skillet, and spread in an even layer. Cover and cook over medium until potatoes soften, about 5 minutes. Uncover and cook, without stirring, until potatoes are just browned and beginning to crisp, about 5 minutes. Stir in garlic, salt, and pepper. Cook, without stirring, in 6 (2-minute) intervals, stirring in between each 2-minute interval, until potatoes are browned and crisp.
Step 3
Crumble bacon; add bacon and spinach to skillet. Remove skillet from heat, and stir until spinach wilts, about 2 minutes. Serve with hot sauce.
