Instructions: Cut the peeled potatoes in half. Bring a large pot of water to the boil and add the potatoes. Reduce the heat to a simmer. Cook until the potatoes just become tender but not mushy, about 20 minutes. Drain the potatoes, cover and refrigerate overnight.

Note: this allows the starch in the
potatoes to "relax" and cool, resulting in a crispy potato when sauteed on day #2.

The next day cut the potatoes into 1/4" dice.

In a large non-stick skillet over medium heat, add the diced bacon and saute until brown and crispy. Drain the bacon on a paper towel. Reserve the bacon fat.

In the same skillet over medium heat, add the butter. Add the potatoes and saute until crisp and golden, about 15 minutes. Add the diced apple, onion and bacon. Continue to cook and add the thyme, sage, salt, and pepper to taste. Add the chicken broth and stir, scraping up any browned bits on the bottom of the pan. Serve the hash in a large casserole dish.

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