Lunch: Herbed Clam Hash

Satisfying accompaniments for this clever hash would be steamed broccoli and a salad of crisp romaine lettuce with red wine vinaigrette and some shaved Parmesan cheese. We recommend serving slices of Boston cream pie afterward.

Ingredients

3 slices bacon, chopped
12 ounces russet potatoes, peeled, cut into 1/2-inch pieces
1 small onion, chopped
1/2 green bell pepper, chopped
1 6 1/2-ounce can chopped clams, drained
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley

Instructions

Sauté chopped bacon in heavy medium skillet over medium heat until fat begins to be rendered, about 2 minutes. Add potatoes and sauté until beginning to soften and brown, about 5 minutes. Add onion and bell pepper. Sauté until beginning to soften, about 3 minutes. Mix in drained clams and thyme. Cover skillet. Reduce heat to medium-low. Cook until all vegetables are tender and hash is cooked through, occasionally using spatula to turn hash over in sections, about 10 minutes. Uncover, mix in parsley and cook hash 5 minutes longer to crisp, occasionally pressing to compact. Season hash to taste with salt and pepper and serve immediately.