Apple and Potato Hash

Todd and I made this the other day after seeing it on Rachel Ray. It probably would have turned out better if we had followed the recipe but it was good anyway. We didn't use the cheese because he doesn't like cheese but I liked it that way. The apples add a lot of sweetness and the bacon and potatoes make it a great filling breakfast! She served it with pork chops which would be awesome too!

• 4 slices good quality bacon, chopped
• 1 1/2 pounds Yukon Gold or other golden potatoes, cut into 1/2-inch dice
• 2 medium onions, cut into 1/2-inch dice
• 2 to 3 Gala, Honeycrisp or Golden Delicious apples, cored and cut into 1/2-inch dice
• 1 teaspoon caraway, about 1/3 palmful (optional)
• 1 tablespoon cider vinegar
• 1/2 cup cloudy cider or chicken stock
• 1/2 pound brick extra-sharp white cheddar cheese, shredded
• Add a turn of the pan of oil to the hot skillet. Add bacon and cook 2 minutes to render some of the fat. Add potatoes and onions, season with pepper and cook 7-8 minutes. Add in the apples, and caraway, if using. Cook 5-6 minutes more. Add salt to taste, vinegar, and cider or stock to pan. Turn the hash in the pan until the liquid evaporates, about 2 minutes. Top hash with shredded cheese and serve.