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.
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 email@example.com
More recipes in Breakfasts