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Bacon and Mushroom Hash

Featured in the Honolulu Star-Advertiser on June 12, 2013.



Bacon and Mushroom Hash

  • 3/4 pound bacon (or more to taste)
  • 2 tablespoons reserved bacon fat
  • 1 tablespoon butter
  • 2 shallots, diced
  • 1/2 of a green bell pepper, diced
  • 8 ounces white mushrooms, sliced
  • 2 medium Russet potatoes, peeled and cut in half lengthwise
  • 1/4 teaspoon dried thyme leaves
  • Kosher salt and cracked black pepper to taste
  • 8 fried local eggs (or any style of choice)


In a heavy skillet, cook bacon until crisp; crumble; set aside. Reserve 2 tablespoons of bacon fat. Meanwhile, in a large pot on high heat, boil potatoes, then reduce heat to a simmer and cook for 10-12 minutes. Potatoes should still be a little firm and not mushy. Let sit for 10 minutes, drain, and cool down with cold tap water. Cut into 1/2-inch cubes.

In the same skillet, reheat the bacon fat with the tablespoon of butter between medium-medium low heat. Saute the diced shallot for 5 minutes until soft, then add the green pepper and mushrooms and cook for 2-3 minutes. Next, add the thyme, salt, pepper and potatoes. Stir once and continue to cook the hash stirring occasionally for about 10-15 more minutes or until potatoes are cooked all the way through. Lastly, add crumbled bacon pieces; toss and serve with two fried eggs on the top. Makes 4 servings.

Approximate Nutrient Analysis per serving (without eggs and not including salt to taste):
660 calories, 53 g fat, 18 g saturated fat, 95 mg cholesterol, 1400 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g sugar, 24 g protein


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