Sweet Potato Hash With Pancetta and Rosemary
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 browned bits of crust on the bottom of the pan. For a vegetarian version, simply leave out the pancetta. Serve the hash with mustard greens that have been gently braised with a hint of garlic.
Place the potatoes in a 13x9-inch glass dish, cover with plastic wrap and microwave until tender, about 10 minutes.
Meanwhile, 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.
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