Bacon Hash & Confit Potatoes

Fall is here, and we’re in the Mood for Comfort Food! With temperatures dropping, we wanted something that would stick to our bones, fortifying us for the cooler months to come. And what better way to set yourself right than with a good breakfast hash! Something about those meat & potatoes, cooked just right with savory herbs, piled high on crunchy toast with eggs and hot sauce just makes everything feel right, especially if there were a few drinks involved the night before ;-) For our version of this satisfying favorite, we confit the potatoes for incredible texture and maximum indulgence. We also went one step further and served it in a tear apart bread bowl, a great twist for a family style meal.

Bacon Hash with Confit Potatoes

Bacon Hash

Bacon Hash in a Bread Bowl

Serves 4-6

INGREDIENTS

  • 2 pounds medium-size waxy potatoes like Yukon Gold
  • 6 cups canola oil
  • 8oz bacon lardons
  • 1 small/med round bread loaf - rustic or sourdough
  • 2 tbsp olive oil
  • 3 tbsp butter, cut into small pieces
  • ¼ cup minced shallots
  • 2 teaspoons minced garlic
  • ⅓ cup finely chopped parsley
  • Poached or sunny-side-up eggs, for serving
  • Creme fraiche for serving
  • Chives for garnish

RECIPE

  1. To confit potatoes, place them in a large pot and cover with canola oil. Bring oil to a simmer on medium heat, then turn to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Remove potatoes from oil with a slotted spoon or strainer, set aside to fully cool. This can be done a day ahead and left in the fridge overnight. Once cooled, you can peel the potatoes if desired. It’s a bit tedious, but makes for a cleaner look and smoother texture.
  2. Fry lardons following The Baconer’s secret method, set aside.
  3. Prep your bread bowl following this simple tutorial. Once ready, set aside to cool while you finish the hash.
  4. While bread bowl is toasting, rough chop the potatoes. Heat olive oil in a large well-seasoned or non-stick skillet. Brown potatoes, about 4-5 minutes each side, until they are well crisped. You may want to do this in batches for smaller pans.
  5. Stir in butter, shallots, garlic, parsley and lardons, cook over medium-low heat, turning occasionally until lardons are heated through and shallots soften, about 3 minutes.
  6. Fry or poach eggs if desired.
  7. With a spoon, line inside of bread bowl with creme fraiche. Fill bowl with the hash, lay eggs on top and garnish with chopped chives.
  8. Serve immediately. Bread bowl can be torn apart or cut into wedges and eaten with the hash as toast.

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MAKE THIS RECIPE WITH:

HAND CUT LARDONS

Hand Cut Lardons