Bacon-Rosemary-Red Bliss Hash
- 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
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.
Recipe courtesy Dave Lieberman