Bacon Blue Cheese And Potato Hash Recipes

CHEESY BEEF AND POTATO HASH

Steps:

• Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon.
• Preheat the broiler on high.
• Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash.
• Broil until melted and bubbling, about 1 minute.

CRISPY CHEESE AND BACON POTATOES

Steps:

• COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
• COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
• Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

BACON & BLUE STUFFED SWEET POTATOES

Steps:

• Preheat oven to 375°. Scrub sweet potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with butter, honey and seasonings. Stir in pear, 1/3 cup chopped bacon, 1/4 cup cheese, green onions and tarragon. Spoon into shells; return to baking sheet. Top with remaining cheese., Bake until heated through, 20-25 minutes. Sprinkle with remaining bacon.

BACON AND BLUE CHEESE POTATO PANCAKES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels; chop into smaller pieces.
• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and return to the pot; mash slightly.
• Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency. Cool slightly, about 5 minutes.
• Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs.
• Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes; cook until browned, about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm.

BACON AND BLUE CHEESE HASHBROWN CASSEROLE

Steps:

• In a large pan, fry bacon over medium-high heat. Set aside on a paper towel lined plate in order to absorb excess grease.
• In a large bowl, combine potatoes, 1/2 cup blue cheese, half and half cream, half of the chives and the 1/2 of the cooked bacon and mix well.
• Place in a baking dish or pan and bake uncovered at 375 degrees for 45-60 minutes.
• Top the casserole with remaining bacon, blue cheese and chives and bake an additional 5 minutes.

SAVORY ONION, POTATO AND BLUE CHEESE FRITTATA

Steps:

• Heat the oil with butter in a large frypan over medium-low heat.
• Add in the onion slices; saute for about 10-15 minutes or until lightly browned and caramalized, then season with salt and pepper (leave in the skillet).
• Sprinkle the cooked potato cubes over the onions and sprinkle with black pepper.
• In a bowl whisk the eggs and whipping cream together with salt and pepper; pour over the onions and potatoes.
• Sprinkle with blue cheese and thyme leaves.
• Cook covered for about 6 minutes or until almost set.
• Place under the broiler for about 1 minute.
• Delicious!

BACON BLUE CHEESE AND POTATO HASH

Steps:

• Bring a large saucepan of salted water to a boil. Add the potato chunks and simmer until about halfway cooked, 4 to 5 minutes. (A knife shouldn't pierce the chunks easily; there should still be a little resistance in the center.) Drain and pat the potatoes very dry.
• Heat a large skillet over medium heat. Cook the bacon until crisp, 3 to 4 minutes, then remove to paper towels to drain.
• Increase the heat to medium high. Add the par-cooked potatoes to the skillet. Cook, tossing occasionally, until they begin to brown, 3 to 4 minutes. Add the bell pepper, paprika and garlic powder and season with salt and pepper. Cook, tossing occasionally, until the pepper just begins to wilt, about 3 minutes, adjusting the heat if the potatoes or peppers begin to burn. Add the scallion whites and cook until the potatoes are crisp and tender and everything is well browned, 3 to 4 minutes more.
• Sprinkle with the cooked bacon, scallion greens and blue cheese. Toss and serve immediately.

CHEESY HASH BROWN PATTIES

Steps:

• 1. In a large bowl, combine shredded potatoes, flour, eggs, cheese and onion.
• 2. Add oil to large frying pan or skillet and bring to medium heat. There should be enough oil to cover the bottom of the pan.
• 3. Using a 1/2 cup measuring cup, scoop potato mixture. Press down to create a patty.
• 4. Add 3 patties to pan. Fry for 3 to 4 minutes on each side or until crust is golden brown.
• 5. Remove patties from pan and place on a paper towel lined plate. This will allow some of the grease to drain off.
• 6. Salt to taste.
• 7. Repeat steps 3-6 as needed. You may need to add more oil to the pan.
• 8. Serve with ketchup and/or maple syrup.