Bacon-Rosemary-Red Bliss Hash

Name: Bacon-Rosemary-Red Bliss Hash
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Cuisine: american
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

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Level: Easy
Total: 50 min

Prep: 5 min
Cook: 45 min

Yield: 4 to 6 servings

Level: Easy
Total: 50 min

Prep: 5 min
Cook: 45 min

Yield: 4 to 6 servings

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

Watch how to make this recipe.

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.