Every month or so, I need to step away from the Date Shake and indulge in something a bit more decadent. This is where my Bacon Potato Hash comes in. Served with fried eggs and crisp arugula, the recipe is inspired by a scene in Nora Ephron’s semi-autobiographical foodie novel Heartburn. Our heartbroken narrator describes the hash as something she likes to make and eat when “feeling blue,” and indeed this is the ultimate comfort food. Dig in!
1 lb small potatoes, cleaned
8 oz thick, uncured bacon
freshly ground pepper
salad greens, like arugula
Cover potatoes with cold water and bring to a boil. Reduce heat and cook for approximately 15 minutes, until potatoes are just tender. Let them cool in an ice bath for five minutes, drain into a bowl and place in the refrigerator for several hours or overnight. Once cooled, slice into bite size wedges.
Using kitchen shears, cut bacon into 1” strips directly into a heavy bottomed pan over medium heat. Once some of the fat is rendered, throw in the potatoes and let them cook until golden and crisp. Stir occasionally, making sure all sides are evenly browned. Season with salt and pepper.
Serve on a bed of greens and top with a fried egg. Garnish with flaky sea salt and freshly ground pepper.