Here’s how most weeknight dinners go at my house: I’ve planned recipes a week in advance, grocery shopped, and meal prepped. Then a long afternoon meeting has me rushing between school pickup and bath time to get dinner on the table.
Ingredients
4 slices bacon, halved
6 medium scallions, thinly sliced, white and green parts separated
2 pounds frozen hash browns or peeled and cubed Russet potatoes
3 cups half-and-half or whole milk
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup shredded cheddar cheese
Instructions
Place the bacon in a large soup pot and cook on medium heat until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain.
Add the white parts of the scallions to the pot. Sauté until fragrant, about 1 minute. Add the potatoes and cook, stirring occasionally, for 5 minutes. Add the half-and-half or milk and salt and bring to a simmer. Cook, stirring occasionally, until the potatoes are soft, about 10 minutes. Meanwhile, chop or crumble the bacon.
At this point, mash with a potato masher or purée with an immersion blender into your desired consistency. Taste and season with salt and pepper as needed. Serve sprinkled with cheese, scallion greens, and bacon.
