Simple but hearty hash takes the chill off

By Jim Bailey

Yankee Chef logoAll I needed to round this hash off was a cup of coffee. It is so crispy, yet moist and the addition of an apple perked up what could be a salty dish.

If you want to cut down on the fat, use fat-free broth and drain the bacon, using nonstick cooking spray instead. By using a firm apple, such as Cortland, Delicious, Granny Smith, Winesap, Braeburn or Rome Beauty, just to name a few, you will be surprised at the grins you get as everyone gobbles this down.


Hearty winter hash

3 slices bacon, diced
1 teaspoon minced garlic in oil
1/2 small onion, chopped
1 small red or green bell pepper, seeded and chopped
1 large, firm apple
2 pounds potatoes, cooked and diced
1/2 teaspoon each black pepper and red pepper flakes
3/4 cup beef or vegetable broth
shredded cheddar cheese

In a large skillet, over medium heat, add bacon and garlic. Stir to combine and cook until bacon is as done as you like. Add onion and bell pepper, continuing to cook until softened, about 2 minutes.

Peel, core and dice apple. Add apple to skillet along with potatoes and both the black pepper and pepper flakes. Stir to combine and cook until starting to brown well on bottom, do not stir. Flip hash over and cook an additional 4 to 5 minutes, or until browned on bottom. Reduce heat to low, pour in broth, top with cheese, cover tightly and let cook 2 more minutes, or until cheese has melted and broth has been absorbed.

Serve immediately.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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