Yukon Gold potato hash with shallots, bacon and sour cream

By Christine Cushing
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  • 2 tablespoons olive oil
  • 2 shallots, finely sliced
  • 2 small Yukon Gold potatoes, grated (1 cup)
  • 2 sliced bacon fried, fat drained and crumbled
  • Chives for garnish
  • Sea salt and freshly cracked black pepper


  1. In a medium skillet on medium high heat sauté shallot in olive oil for 5-6 minutes, until soft and golden. Add the grated potatoes, season with salt and pepper. Toss for 7-8 minutes or until potatoes are golden and cooked through. If pan gets too dry before they are tender just add a tablespoon of water to steam them slightly. Sprinkle with chives.
  2. Serve a spoonful of potatoes with a dollop of sour cream and crumbled bacon. 


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