Golden Hash Browns with Smoked Bacon and Apples

"American Hash Browns are a diner classic. Crispy on the edges with soft potatoes burnished to a buttery golden-brown. Golden Hash Browns with Smoked Bacon and Apples are full of the flavors of fall made right at home."
-- @todayshomekitchen
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  • Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 3 large Russet baking potatoes
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh sage
  • 3 slices applewood smoked bacon, cooked and crumbled
  • 6 tbsp melted butter
  • 1 Granny Smith apple, peeled, cored and diced
  • salt and pepper to taste
  • 1/3 cup sour cream
  • fresh sage leaves for garnish


  • Step 1

    Day One, Bake the Potatoes- It's best to bake the potatoes on day one and let them chill overnight. Heat oven to 375°. Poke a small slit in the end of each potato. Bake the potatoes on the center rack of oven for 1 ½ hours. Take potatoes out of the oven and let cool to room temperature. Chill the potatoes in the fridge overnight, or at least 6 hours.

  • Step 2

    Day Two, Fry the Potatoes, Bacon, Apples and Serve- Cut each potato in half and using a small spoon, scoop the flesh out in chunks. Freeze the potato skins and use later for stuffed baked potatoes. Heat a skillet over medium heat. Add the bacon and saute until crisp and golden brown, about 6-7 minutes. Drain the bacon and crumble. Save the bacon fat in the skillet.

  • Step 3

    Add the butter to the skillet. Add the potatoes, thyme, sage, and crumbled bacon and begin to saute. Use a flat spatula to the chunks of potato and pressing them down into the skillet to make a pressed potato cake. Sauté the potatoes for about 6-8 minutes, gently shaking the skillet.

  • Step 4

    Turn the potatoes every 5-6 minutes and continue to saute until golden and crispy, about 20 minutes. Add the chopped apples and continue to saute until the apples are soft, about 10 minutes. Season with salt and pepper. Spoon the hash brown into a large serving bowl or platter and garnish with sour cream and fresh sage leaves.

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