Bacon Garlic Hash Browns



Serving size

about 1 cup
30 Minutes

This recipe can easily be multiplied and leftovers are fair: reheat gently.

Bacon Garlic Hash Browns


1 slice raw Bacon
4 clove Garlic, raw (minced)
1 Large stalk Celery, raw (diced)
8 ounces Red potatoes (large dice)
1/8 tsp. Salt
1 tsp. Dried or rubbed sage
1 to taste Black pepper


Place the bacon in a medium skillet over medium-high heat. Cover and cook for 5 minutes, then turn the bacon and continue cooking for another 5 minutes. Reduce the heat if the bacon is browning too quickly.

Remove the cooked bacon to a paper towel on a plate. When the bacon cools, mince the bacon and set aside.

Add the garlic to the rendered bacon fat in the skillet and sauté 3 minutes, or until soft.

Add the celery and continue to cook, stirring frequently, for 3-5 minutes or until the celery is soft.

Add the diced potatoes and continue cooking, covered, stirring every 2 minutes, until the potatoes are slightly tender.

Add the bacon, sage, salt and pepper, stir, and cook, covered, about 10 minutes or until the potatoes are soft and lightly browned.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

I started out to make this with onion or shallots, but the garlic and celery adds a floweriness to the savory bacon flavor.

"Not eating breakfast is the worst thing you can do, that's really the take-home message for teenage girls."

Bruce Barton