Bacon Potato Hash

• 1/2 pounds Bacon, Cooked, Or More To Taste
• 2 Tablespoons Reserved Bacon Fat
• 2 whole Medium Russet Potatoes, Peeled And Cut In Half Lengthwise
• 1 Tablespoon Butter
• 2 whole Shallots, Peeled And Diced
• 1/2 whole Green Bell Pepper, Diced
• 1/4 teaspoons Dried Thyme Leaves
• Kosher Salt To Taste
• Fresh Cracked Black Pepper, To Taste

1. Cook about 1/2 to 3/4 of a pound of bacon and reserve about 2 tablespoons of bacon fat. Remove off the heat and set aside.
2. Meanwhile, heat the potato halves in a large pot of room temperature water and bring to boil, then reduce to a simmer and cook for 10-12 minutes. Potatoes should still be a little firm and not mushy. After the 10 minutes, drain into a colander and cool down with cold tap water. Once cool enough to handle, cut into 1/2-inch cubes.
3. In the same pan, reheat the bacon fat with the butter on medium to medium low heat. Saute the diced shallot for 5 minutes until soft, then add the green pepper and cook for 2-3 minutes. Next add the thyme, salt, pepper and the potatoes. Stir once and continue to cook the hash, stirring occasionally for about 10-15 more minutes or until potatoes are cooked all the way through. Lastly, add crumbled bacon pieces to the potato hash, toss and serve.
4. Note: To achieve better browning, use cast iron or stainless pans. Non-stick pans won't help very much with browning.

bacon, bacon, potatoes, butter, shallots, green bell pepper, ubc, kosher salt, fresh cracked black pepper

Taken from tastykitchen.com/recipes/sidedishes/bacon-potato-hash/ (may not work)