Bacon and Potato Hash with Coffee Reduction

Bacon and Potato Hash with Coffee Reduction
Chef Brainy
What Started it all:
Bacon, Potato, coffee, rice cooker

A delicious gluten-free bacon and potato hash made conveniently in a rice cooker, topped with a savory coffee reduction.


  • 8 strips of bacon
  • 4 large potatoes, diced
  • 1 cup of brewed strong coffee
  • Salt and pepper to taste
  • 2 tablespoons olive oil


  1. Dice the bacon into small pieces and peel and dice the potatoes into small, even cubes.
  2. Set the rice cooker to 'Cook' mode and add the diced bacon. Cook until crispy. Remove the bacon and set aside, leaving the bacon fat in the cooker.
  3. Add the diced potatoes to the rice cooker. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 20-25 minutes.
  4. While the potatoes are cooking, pour the brewed coffee into a small saucepan. Bring to a boil and then reduce to a simmer. Let it reduce by half, about 10-15 minutes, until you have a thick, syrupy consistency.
  5. Once the potatoes are done, stir the crispy bacon back into the rice cooker. Drizzle the coffee reduction over the bacon and potato hash and stir gently to combine all the flavors.

A gluten-free bacon and potato hash with a coffee reduction that’ll knock your socks off. Now get out there and cook like you mean it!

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