Hashed Brown Potatoes
|Boiling potatoes||2 Pound, peeled and cut into quarters (6 medium sized)|
|Bacon||1⁄4 Pound, sliced|
|Freshly ground black pepper||To Taste|
Bring 2 quarts of lightly salted water to a boil in a 4- to 5-quart pot and boil the potatoes uncovered until they can be easily pierced with the tip of a small, sharp knife.
Drain the potatoes in a colander, return to the pan in which they were cooked or put them in a large, dry skillet and shake over moderate heat until they are dry.
Let the potatoes cool, then cut them into small dice.
In a heavy 10- to 12-inch skillet, preferably one with a good nonstick surface, cook the bacon until it has rendered all of its fat and is crisp and brown.
Remove the bacon with a slotted spoon and drain on paper towels.
Add the butter to the bacon fat and place over moderate heat until the butter melts.
Add the potatoes, and sprinkle them with the salt and a few grindings of black pepper.
Then press the potatoes down firmly into the pan with a spatula.
Cook over moderate heat, shaking the pan occasionally to prevent the potatoes from sticking.
A brown crust should form on the bottom surface of the potatoes in about 20 minutes.
Check by gently lifting the edge of the potatoes with a spatula.
Cook a few minutes longer, raising the heat if necessary to achieve the proper color.
They should be golden brown and crusty.
To serve, cover the skillet with a heated platter and, grasping skillet and plate together, turn them upside down.
The potatoes should fall out easily.