Baked Potato Hashbrowns & Bacon

Recipe By: Calphalon Team  -  Originally Published: 10/29/2010


Hashbrowns get a boost of flavor when roasted with bacon.  Courtesy of Chef Michael Symon

  • Servings: Serves 3 - 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Side Dish


2 - 3 lbs. Idaho potatoes

2 green onions, thinly sliced

1 tsp. fresh rosemary, finely chopped

1 Tbsp. kosher salt

1 tsp. coarse ground pepper

1 clove garlic, pureed

2 Tbsp. olive oil

1 lb. bacon


Preheat oven to 400°F/205°C.

In a 4-qt. sauce pan, add potatoes and cover with water; add a generous pinch of salt. 

Bring to a boil and cook until tender but not cooked all the way through.  Strain and cool potatoes until they are easily handled. 

Peel and cut into 1/8-in. thick rounds.

Toss potatoes with green onions, rosemary, salt, pepper, garlic and olive oil. 

Layer mixture evenly on bottom of a double-burner griddle.  Place nonstick bacon rack on top and layer bacon. 

Bake in oven until bacon is crisp, about 20 minutes. 

Remove from oven.  If excess amount of bacon fat is present in potatoes, simply pour off. 

Roughly chop bacon and sprinkle over potatoes before serving.