Hash browns have a tendency to be greasy, which is great after a long night out but not when you’re treating Mom to a special brunch. This version is lighter but still has plenty of flavor thanks to the bacon and thyme, and they’re just the right thing for sopping up a nicely poached egg.

Yield: 4 servings

Add potatoes to a medium pot and cover with 2 inches of cold water. Add stems of thyme and bring to a boil. Cook until tender, about 8 minutes, and drain. When potatoes are cool, slice in half lengthwise.

In a large sauté pan on medium-low heat, add butter. When foam subsides, add 1 teaspoon thyme, onion, pepper, garlic, and paprika. Season with salt and pepper. Cover tightly with a lid and turn down heat to low. Stir occasionally. Cook until onions and peppers are soft, about 15 minutes. Add bacon and potatoes and sauté on medium until they are warm through, about 4 minutes. Adjust seasoning and serve warm.