Name: Herbed Clam Hash
Yield: 2 servings; can be doubled
Ingredients: 3 slices bacon, chopped; 12 ounces russet potatoes, peeled, cut into 1/2-inch pieces; 1 small onion, chopped; 1/2 green bell pepper, chopped; 1 6 1/2-ounce can chopped clams, drained; 1/2 teaspoon dried thyme; 2 tablespoons chopped fresh parsley

Satisfying accompaniments for this clever hash would be steamed broccoli and a salad of crisp romaine lettuce with red wine vinaigrette and some shaved Parmesan cheese. We recommend serving slices of Boston cream pie afterward.

Recipe information

Yield
2 servings; can be doubled

Ingredients

3 slices bacon, chopped

12 ounces russet potatoes, peeled, cut into 1/2-inch pieces

1 small onion, chopped

1/2 green bell pepper, chopped

1 6 1/2-ounce can chopped clams, drained

1/2 teaspoon dried thyme

2 tablespoons chopped fresh parsley

Preparation

Sauté chopped bacon in heavy medium skillet over medium heat until fat begins to be rendered, about 2 minutes. Add potatoes and sauté until beginning to soften and brown, about 5 minutes. Add onion and bell pepper. Sauté until beginning to soften, about 3 minutes. Mix in drained clams and thyme. Cover skillet. Reduce heat to medium-low. Cook until all vegetables are tender and hash is cooked through, occasionally using spatula to turn hash over in sections, about 10 minutes. Uncover, mix in parsley and cook hash 5 minutes longer to crisp, occasionally pressing to compact. Season hash to taste with salt and pepper and serve immediately.

Recipe notes

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