Grandma’s Pepper Relish Hash Browns with Bacon
4 slices raw bacon
1 pound new potatoes, cut in half and then into ¼-inch slices
Sea salt, to taste
Freshly ground black pepper, to taste
½ cup Hammond’s Pantry Classics Grandma’s Pepper Relish
- In a large pot, boil 6-8 cups water. Add chopped potatoes to boiling water and cook until almost fork-tender.
- Meanwhile, in a large skillet, cook bacon over medium-low until crisp and fat has rendered. Remove bacon to a paper towel-covered plate. Chop when cooled and set aside.
- When potatoes are almost fork-tender, drain in a colander and transfer hot potatoes to same skillet heating over high. When potatoes are fork tender and browned, turn off heat, keeping pan over burner. Stir in Grandma’s Pepper Relish Dip and sprinkle with the bacon. Serve warm.
Yields: 4-6 servings
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