| Cut
the peeled potatoes in half. Bring a large pot of water to the
boil and add the potatoes. Reduce the heat to a simmer. Cook
until the potatoes just become tender but not mushy, about 20
minutes. Drain the potatoes, cover and refrigerate overnight.
Note: this allows the starch in the potatoes to "relax" and
cool, resulting in a crispy potato when sautéed on day #2.
The
next day cut the potatoes into ¼" dice.
In a
large non-stick skillet over medium heat, add the diced bacon
and sauté until brown and crispy. Drain the bacon on a paper
towel. Reserve the bacon fat.
In the
same skillet over medium heat, add the butter. Add the potatoes
and sauté until crisp and golden, about 15 minutes. Add the
diced apple, onion and bacon. Continue to cook and add the
thyme, sage, salt, and pepper to taste. Add the chicken broth
and stir, scraping up any browned bits on the bottom of the
pan. Serve the hash in a large casserole dish.
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