All I needed to round this hash off was a cup of coffee. It was so crispy, yet moist. The addition of an apple perked this otherwise salty dish up so that I didn’t need to add additional sodium!
If you want to cut the fat down, use fat-free broth and drain the bacon, using nonstick cooking spray instead.
By using a firm apple, such as Cortland, Delicious, Granny Smith, Winesap, Braeburn, Rome Beauty… just to name a few, you will be surprised at the smiles you get as everyone gobbles this down.
- 3 slices bacon, dried
- 1 teaspoon minced garlic in oil
- 1/2 small red or green bell pepper, seeded and chopped
- 1 large apple
- 2 pounds potatoes, cooked and diced
- 1/2 teaspoon each black pepper and red pepper flakes
- 3/4 cup beef or vegetable broth
- Shredded cheddar cheese
- 1 In a large skillet, over medium heat, add bacon and garlic, Stir to combine and cook until bacon is as done as you like.
- 2 Add onion and bell pepper, continuing to cook until softened, about 2 minutes.
- 3 Peel, core and dice apple. Add apple to skillet along with potatoes and both spices.
- 4 Stir to combine and cook until starting to brown well on the bottom, do not stir.
- 5 Flip hash over and cook an additional 4-5 minutes, or until browned on bottom.
- 6 Reduce heat to low, pour in broth, top with cheese, cover tightly and let cook 2 more minutes, or until cheese has melted and broth has been absorbed.
- 7 Serve immediately.