Bacon Potato Hash
1/2 lb bacon (or more to taste)
2 Tablespoon Reserved Bacon Fat
1 Tablespoon Butter
2 Shallots, diced
2 medium Russet Potatoes, peeled and cut in half lengthwise
1/4 teaspoon dried thyme leaves
Kosher salt and Cracked black pepper, to taste
Cook about 1/2 to 3/4 of a pound of bacon and reserve about 2 Tablespoons of bacon fat, remove off of the heat and set aside.
Mean while heat the potato halves in a large pot of room temperature water and bring to a boil, then reduce to a simmer and cook for 10-12 minutes. Potatoes should still be a little firm and not mushy.
After the 10 minutes, drain into a colander and cool down with cold tap water.
Once cool enough to handle, cut into 1/2 in cubes
In a cast-iron skillet, reheat the bacon fat with 1 Tablespoon of butter between medium/medium-low heat. Saute the diced shallots for 5 minutes until soft.
Add the thyme, salt, pepper and potatoes.
Stir once and continue to cook the hash stirring occasionally for about 10-15 minutes or until potatoes are cooked all the way through.
Lastly add the crumbled bacon pieces to potato hash, toss and serve.