This flavourful combination of vegetables and peameal bacon is a family favourite for weekend or holiday breakfasts, particularly with freshly baked croissants.
This year, daughter Lauren got up at some ungodly hour on Christmas morning to proof and bake both croissant and pain au chocolat, so we woke to their heavenly smell. It was enough to propel me to the kitchen to make the peameal bacon hash in short order!
- 1 lb fingerling potatoes
- 2 tbsp butter
- 1 lb peameal (Canadian) bacon cubed into 1/2″ pieces
- 6 stalks celery, diced 1/2″ pieces
- 2 red bell peppers, seeded and diced
- 8 scallions (spring onions), including green part, finely sliced
- 2 tsp fresh thyme
- salt and pepper
- In a medium saucepan, cover the potatoes with cold water and add kosher salt. Cover and bring to a boil over high heat. Remove lid, reduce heat to medium and simmer until just tender when pierced with a fork (about 15 minutes). Drain and set aside, covered.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the peameal bacon and cook, stirring frequently, until the bacon begins to sizzle and is lightly browned (about 5 minutes). Add the celery and continue to cook until the celery is slightly softened (about 4 minutes). Stir in the bell pepper and cook for another 2 minutes, then turn off the heat and set the skillet to one side.
- Chop the potatoes into 1/2″ pieces and add to the skillet with the peameal bacon mix. Return the skillet to the burner on medium heat. Add the green onions and thyme. Stir gently, so as not to break up the potatoes, until the onions are softened and slightly translucent (about 3 minutes).
- Serve immediately.
- To speed things up, you can cook the potatoes the day before and refrigerate them. In that case, add them to the pan along with the celery, which should provide enough time for them to heat through. Take care to stir gently, so as not to break them into small bits.
- Prep Time: 10
- Cook Time: 20
- Serving Size: 6