Serves 4
25 min
Broccoli, Potato, and Bacon Hash
Recipe GLPRf6ce4525dc779d
A hearty, crispy hash loaded with tender potatoes, broccoli stems, and smoky bacon. Cooked in bacon drippings until golden and finished with fresh thyme, this side dish is naturally gluten-free, dairy-free, and Whole30-compliant.
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Ingredients
4 slices bacon, cut into 1/2-inch pieces
2 potatoes, cut into 1/2-inch dice
1 cup broccoli stems, peeled and cut into 1/2-inch dice
1/2 onion, diced
1 clove garlic, finely minced
1 tablespoon water
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and freshly ground black pepper to taste
Directions
In a large sauté pan over medium-high heat, cook the bacon pieces until they are crisp and golden, about 5-7 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
Add the diced potatoes to the hot bacon fat in the pan, stirring occasionally to ensure they brown evenly on all sides. Cook for 6-8 minutes until the potatoes begin to develop golden-brown edges and are partially tender.
Stir in the diced onion and cook for 2 minutes, stirring frequently. Add the broccoli stem pieces and minced garlic, and cook for another 2 minutes, stirring gently to combine.
Pour the tablespoon of water evenly over the hash, then cover the pan with a lid or aluminum foil to trap the steam.
Continue cooking for 3 minutes. Remove the cover and check that the potatoes are cooked through (they should be tender when pierced with a fork). If needed, cook for an additional 1-2 minutes.
Return the reserved bacon pieces to the pan and gently fold them into the hash. Season with salt and freshly ground black pepper to taste, then finish with the fresh thyme leaves. Toss once more to distribute the bacon and seasoning evenly, and serve hot.
