+
0 (0)

Categories: Breakfasts, Main courses

Sweet Potato Hash With Pancetta and Rosemary

Sweet Potato Hash With Pancetta and Rosemary
Stefano Paltera / For The Times

A hash is a wonderful way to show off fall's earthy colors and hearty flavors. Here, sweet potatoes share the stage with red bell peppers, onion and pancetta. Once the ingredients start to caramelize as they cook, they form delicious ... Read more

Total time: 25 minutes | Serves 4
Note: The pancetta is much easier to chop if it's at least partially frozen.
  • 2 pounds red-skinned sweet potatoes, peeled and cut in 1/2-inch cubes
  • 2 tablespoons olive oil
  • 3 ounces pancetta, chopped (about 1/2 cup)
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 tablespoon minced fresh rosemary, plus 4 sprigs for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Step 1Place the potatoes in a 13x9-inch glass dish, cover with plastic wrap and microwave until tender, about 10 minutes.

Step 2Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the pancetta, onion and bell pepper; cook until the vegetables are softened, 5 minutes. Add the cooked potatoes and the rosemary and cook without stirring until the potatoes are golden on the bottom, 4 minutes. Flip the hash over in sections and cook without stirring until the potatoes are golden on the bottom, 4 minutes. Sprinkle with salt and pepper. Garnish each serving with a rosemary sprig.

Each serving:
394 calories; 499 mg sodium; 18 mg cholesterol; 18 grams fat; 5 grams saturated fat; 49 grams carbohydrates; 11 grams protein; 4.73 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breakfasts
Deconstructed kuku sabzi
Peaches cooked 'sous vide'
Peach "doughnuts"
Streusel-topped fruit muffins