Sweet Potato Hash With Pancetta And Rosemary

Recipe Ingredients

2 lbs	908g / 32oz	Red-skinned sweet potatoes - peeled, and
		Cut into 1/2" cubes
2 tablespoons	30ml	Olive oil
1/2 cup	73g / 2.6oz	Chopped pancetta - (abt 3 oz) - see * Note
1		Onion - chopped
1		Red bell pepper - chopped
1 tablespoon	15ml	Minced fresh rosemary
4		Fresh rosemary sprigs - for garnish
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

* Note: The pancetta is much easier to chop if it's at least partially frozen.

Place the potatoes in a 13- by 9-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.

This recipe yields 4 servings.

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.

Source:
The Los Angeles Times, 11-21-2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.