Surprise your mom with breakfast in bed this Mother’s Day. Our simple and kid-friendly recipe is easy for anyone to follow. Just don’t forget to clean up afterwards!
Fingerling and Bacon Hash Browns Recipe
Hash browns have a tendency to be greasy, which is great after a long night out but not when you’re treating Mom to a special brunch. This version is lighter but still has plenty of flavor thanks to the bacon and thyme, and they’re just the right thing for sopping up a nicely poached egg.
Are you trying to impress your mom with a mouth-watering brunch? Give this Fingerling and Bacon Hash Browns recipe a try. Follow these simple steps to make it.
Ingredients
1/2cup cooked and diced bacon
1 1/2 lb. fingerling potatoes
2 stems plus 1 teaspoon fresh thyme
3 tablespoons unsalted butter
1 large yellow onion, diced
1 red pepper, diced
1 garlic clove, sliced thin
1 teaspoon paprika
Kosher salt and black pepper, to taste
Directions
To prepare the potatoes, place them in a medium pot and cover them with 2 inches of cold water. Then, add thyme stems and bring the pot to a boil. Cook the potatoes until they are tender, which should take about 8 minutes, and then drain the water. Once the potatoes have cooled, slice them in half lengthwise.
Next, heat up butter in a large sauté pan on medium-low heat. Once the foam has subsided, add 1 teaspoon of thyme, onion, pepper, garlic, and paprika to the pan. Season with salt and pepper. Cover the pan tightly with a lid, turn down the heat to low, and stir occasionally. Cook the mixture until the onions and peppers are soft, about 15 minutes. Then, add bacon and potatoes and sauté on medium until they are warm through, which should take about 4 minutes. Finally, adjust the seasoning to your taste and serve warm.
If you like our fingerling and bacon hash browns, check out:
Smoked Chicken, Fall Squash Hash & Maple Pistachios
Seared Scallops with Lemon Brown Butter, Sunchoke Puree, and Brussels Sprouts with Bacon
