Save Recipe Print
35 min
35 min
2 servings



Put the purple and sweet potatoes in a medium saucepan with cold water to cover, salt the water generously and bring to a boil. Reduce the heat and simmer until the potatoes are just fork tender, about 6 minutes; drain and cool. Once cool, dice the potatoes into 1/4-inch cubes.

Heat a skillet over medium-low heat. Add the bacon and cook until crisp. Remove from the skillet and place onto a paper-towel-lined-plate. To the bacon fat, add the diced potatoes, toss to coat and brown on all sides. Add the onions and cook until tender, about 4 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute. Add the celery and red pepper and cook until tender, 3 to 5 minutes. Season with salt and pepper.

To finish, stir in the chopped parsley and cooked bacon.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.


Sweet Potato Pancakes

Recipe courtesy of Joseph's Restaurant

Country Hashed Browns

Recipe courtesy of Ina Garten

Perfect Hash Browns

Recipe courtesy of Sara Moulton

Corned Beef Hash

Recipe courtesy of Alton Brown

Ham and Spinach Hash with Fried Eggs

Recipe courtesy of Rachael Ray

Corned Beef Hash with Poached Eggs

Recipe courtesy of Food Network Kitchen

Rosemary Potato Frittata

Recipe courtesy of Rachael Ray

Frittata with Potato and Prosciutto

Recipe courtesy of Giada De Laurentiis

Potato Cakes and Eggs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories