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

1. Put potatoes in a large pot and cover with water by at least 3 inches.
2. Add salt and bring to a boil over high heat.
3. Reduce heat and simmer potatoes until fork tender, about 25 minutes.
4. Drain potatoes and return to pot to cool slightly.
5. Roughly smash potatoes in pot with a masher or a large fork.
6. Heat a large nonstick skillet over high heat.
7. Add the bacon and cook until bacon is crispy and has given up most of its fat.
8. Lower the heat to medium-high, add the rosemary and season with salt and pepper.
9. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes.
10. Pat down with a spatula so the potatoes are in an even layer.
11. Season the top of the potatoes with salt and pepper.
12. Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes.
13. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes.

red bliss potatoes, kosher salt, bacon, rosemary

Taken from www.foodnetwork.com/recipes/dave-lieberman/bacon-rosemary-red-bliss-hash-recipe.html (may not work)