Leave humble hashbrowns behind with this quick and delicious hash, suitable for breakfast or use as a starch in entrees. The red wine vinegar helps brighten this dish up, keeping the bacon from making it too heavy.
Ingredients: (Serves 6)
1lb Austrian Crescent Fingerling Potatoes
1/2 lb shallots (could substitute onion in a pinch)
¼ lb bacon (we recommend wild boar bacon or kurobuta pork bacon)
2 tbsp red wine vinegar
Portuguese Sea Salt & Tellicherry Pepper to taste
1. Wash and small-dice the fingerlings into tiny cubes. Peel and finely dice the shallot.
2. Cut the bacon into ¼” slices. Add them to a dry pan on medium-low heat and slowly cook them to render out all their fat.
3. Once the bacon has rendered and is starting to crisp up, remove it from the pan and add the shallots to the bacon fat.
4. Sweat the shallots in the bacon fat until translucent.
5. Remove the shallots from the pan and replace them with the potatoes. Season with a little salt and pepper. Do not stir them.
6. Once the potatoes have crisped up use a metal spatula to scrape them off the bottom of the pan and flip. Add the shallots and bacon back into the pan.
7. Drizzle in the red wine vinegar. Lightly stir. cook briefly on low heat to meld the flavors, and serve.