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Rosemary Sweet and Purple Potato Hash

1 large sweet potato, in 3/4 inch cubes
4 purple potatoes, in 3/4 inch cubes
2 thick slices of bacon
1 medium onion, sliced
2 cloves garlic, minced
1/4 cup flat leaf parsley, chopped
1 green onion, thinly sliced
2 tbsp fresh rosemary, minced
kosher salt and fresh cracked black pepper

Place a large skillet over medium heat. Once the skillet has heated, add the bacon. Fry the bacon until all the fat has been rendered and the bacon is fully cooked.

While the bacon is cooking, add the cubed potatoes to a large pot with enough water to cover the potatoes. Add a liberal amount of salt to the water. Place the pot with the potatoes onto the stove over high heat. Bring the pot to a boil. Once the pot has reached a boil, test the doneness of the potatoes: using a fork, stab a couple of different cubes. If the cubes are tender when pierced and easily come off of the fork, the potatoes are done. Strain the parboiled potatoes.

Once the bacon is done, remove it from the pan and drain it on paper towels. Crumble the bacon once it has cooled and set aside.

In the same skillet over medium heat, using the rendered fat, saute the sliced onion until soft, about 10 minutes. Add the parboiled potatoes, rosemary, and garlic to the pan. Raise the heat to medium high and fry the potatoes for 10-15 minutes. Allow the hash to cook, untouched, for several minutes before stirring or flipping. This will allow proper caramelization. Stir or flip the hash a few times while sauteing. Once the potatoes are browned and crispy on all sides, add the parsley, green onions, and crumbled bacon to the skillet. Toss to combine thoroughly. Taste a bite of the hash then season as necessary with kosher salt and fresh cracked black pepper. Serve hot. Goes great with a tangy lemon vinaigrette. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Sweet & Purple Peruvian Potato Hash
http://www.whatwereeating.com/recipes/sweet-purple-peruvian-potato-hash/

Lemon Feta Vinaigrette

juice and zest from 1 large, plump lemon
1/8 cup crumbled feta
1/2 tsp fresh rosemary, minced
1/2 tsp honey
1 tbsp dijon
1/8-1/4 cup canola oil, (depending on how tart you like it)
kosher salt and freshly cracked black pepper

In a mixing bowl, combine the first 5 ingredients. Whisk until thoroughly mixed. While continuously whisking, slowly drizzle in the canola oil to form an emulsified vinaigrette. Taste the vinaigrette and season with salt and pepper as necessary. Great on salads, as a sauce for grilled meats, or even sweet potato hash. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Sweet & Purple Peruvian Potato Hash
http://www.whatwereeating.com/recipes/sweet-purple-peruvian-potato-hash/