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Beef-Bacon Hash

Source of Recipe


From "Lodge Cast Iron Nation"



List of Ingredients



• 3 slices bacon
  
• ½ cup finely chopped onion
  
• 2 cups new potatoes, cut into ½-inch cubes and parboiled 5 minutes
  
• 1 cup cubed (½-inch) leftover cooked beef or other meat
  
• 2 cloves garlic, minced
  
• 1 Tbsp fresh thyme leaves or ½ teaspoon dried
  
• Sea salt and freshly ground black pepper
  
• ¼ cup (or more) fresh flat-leaf parsley leaves, chopped
  






Instructions



1. In a cast iron skillet (preferably 10 inches in diameter or more), fry the bacon until crisp. Remove the bacon to a paper towel to drain, and pour off all but a thin layer of fat.
   
   
2. Add the onion to the skillet, and cook for 2 to 3 minutes over medium heat, stirring.
   
   
3. Turn the heat up under the skillet, and add the potatoes in a single layer (you may need to brown the potatoes in two batches, depending on the size of the skillet). Cook until the potatoes are browned on both sides, about 5 minutes.
   
   
4. Add the beef, and lower the heat slightly. Add the garlic and thyme, season with salt and pepper to taste, mix well, and heat thoroughly.
   
   
5. Remove the pan from the heat, and add the parsley. Crumble the bacon (or cut into small pieces), and add to the hash. Mix well, and serve hot or at room temperature.
   
   Serves 4