Prep 1 hr
Cook 0 mins
Although the hashed brown potato may not have been invented in the USA (there's some debate that it's based on a Swiss dish called "rosti" ), short-order cooks have made this universal diner dish a purely American institution.
- 2 lbs boiling potatoes
- 1 small onion, chopped (about 1 cup)
- 1 cup chopped scallion (about 5 medium)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 lb bacon (4 to 6 slices)
- 3 tablespoons butter
- In a large saucepan of simmering salted water, cook the potatoes until tender, about 30 to 35 minutes. Drain well, return to the saucepan, and shake over medium heat until they are dry. Remove from the heat and when they are cool enough to handle, peel them, and cut into 1/2-inch dice.
- In a large bowl, toss the potatoes, onion, scallions, salt and pepper together.
- In a large skillet, preferably nonstick, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towels; crumble and set aside.
- Add the butter (if you are not using a nonstick skillet, it may be necessary to add more butter to keep the potatoes from sticking) to the bacon fat and heat over medium-high heat, Add the potato mixture and press firmly into the pan with a spatula. Cook, flipping frequently, until the potatoes brown, 10 to 15 minutes.
- Serve hot with crumbled bacon on top.