Bacon-Rosemary-Red Bliss Hash
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 306
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 25
- Sodium
- 530
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
Ingredients
2 1/2 pounds red bliss potatoes
Kosher salt and freshly ground black pepper
1 (8-ounce) package bacon, finely chopped
2 tablespoons finely chopped fresh rosemary leaves
Directions
- Put potatoes in a large pot and cover with water by at least 3 inches. Add salt and bring to a boil over high heat. Reduce heat and simmer potatoes until fork tender, about 25 minutes.
- Drain potatoes and return to pot to cool slightly. Roughly smash potatoes in pot with a masher or a large fork.
- Heat a large nonstick skillet over high heat. Add the bacon and cook until bacon is crispy and has given up most of its fat. Lower the heat to medium-high, add the rosemary and season with salt and pepper. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes.
- Pat down with a spatula so the potatoes are in an even layer. Season the top of the potatoes with salt and pepper.
- Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes.