A ll I needed to round this hash off was a cup of coffee. It was so crispy, yet moist. The addition of an apple perked this otherwise salty dish up so that I didn’t need to add additional sodium. If you want to cut the fat down, use fat-free broth and drain the bacon, using nonstick cooking spray instead. By using a firm apple, such as Cortland, Delicious, Granny Smith, Winesap, Braeburn, Rome Beauty … just to name a few (yeah, us Yankees have a tendency to ramble on and on when it comes to apples), you will be surprised at the grins you get as everyone gobbles this down.

3 slices bacon, diced

1 teaspoon minced garlic in oil

/ small onion, chopped

1 small red or green bell pepper, seeded and chopped

1 large firm apple

2 pounds potatoes, cooked and diced / teaspoon each black pepper and red pepper flakes

/ cup beef or vegetable broth

Shredded cheddar cheese

In a large skillet over medium heat, add bacon and garlic. Stir to combine and cook until bacon is as done as you like. Add onion and bell pepper, continuing to cook until softened, about 2 minutes. Peel, core and dice apple. Add apple to skillet along with potatoes and both spices. Stir to combine and cook until starting to brown well on bottom, do not stir. Flip hash over and cook an additional 4-5 minutes, or until browned on bottom. Reduce heat to low, pour in broth, top with cheese, cover tightly and let cook 2 more minutes, or until cheese has melted and broth has been absorbed. Serve immediately.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef. blogspot.com.

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