This little par bake allows the shredded potatoes to get that brown crust quite quickly, quite evenly, and helps to keep the centers of the potato shreds soft.
I used both red and green peppers to add a little color to the dish, which is actually quite perfect for this time of year! I used thick-cut bacon which was a happy mistake. I asked Kevin to pick up a package of bacon as I shopped in the produce aisle. And after paying, I learned that he grabbed an $11 package of the thickest bacon in the entire world. $11. You’ll see this massive bacon at the bottom of this post in a few step-by-step shots.
Ingredients:
- 2 medium Russet or Yukon Gold potatoes (or sweet potatoes)
- 3 strips bacon*
- 1 large bell pepper, chopped (I used 1/2 of a red and 1/2 of a green)
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 large Eggland's Best eggs*
- 1/3 cup shredded smoked gouda cheese*
- chopped fresh or dried parsley (optional)
Directions:
Begin by shredding the potatoes by using the largest holes of your box grater. Wash and scrub the potatoes clean. You can peel them or leave the peels on, whichever you prefer. I always peel them when I make shredded hash. Place the shredded potato in a large bowl lined with a couple paper towels. Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. You want a lot of the moisture gone, so just keep squeezing and using new paper towels if necessary. Alternatively, you can shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes-- see notes in my post about why you are doing this. Set the potatoes aside.
Place a 10 - 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low. Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.
source here
