Spudlers Smoked Bacon Breakfast Hash

Ingredients

• Potato

  Flesh and skin, raw

  2 ⁵⁄₁₆ Potato small or 392g

• Butter

  Unsalted

  6 tbsp or 85g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Paprika

  Spices

  ½ tsp or 1g

• Green bell pepper

  Sweet, green, raw

  3 medium or 357g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Onions

  Raw

  1 medium or 110g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Oil

  BD's Mongolian Grill

  100g

Directions

1. Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
2. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
3. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

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