Bacon-Rosemary-Red Bliss Hash

Recipe courtesy Dave Lieberman
TOTAL TIME: 50 min
Prep: 5 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.