Sweet and Purple Potato Hash

Ingredients

• 1 medium purple potato (about 8 ounces)
• 1 medium sweet potato (about 8 ounces)
• Kosher salt
• 4 strips bacon
• sliced into lardons
• 1/2 small onion
• finely diced
• 1 clove garlic
• minced
• 1 sprig fresh rosemary
• leaves removed and finely chopped
• 1 rib celery
• finely diced
• 1/2 red bell pepper
• finely diced
• Freshly ground black pepper
• 4 sprigs fresh flat-leaf parsley
• leaves removed and chopped

Instructions

1. Put the purple and sweet potatoes in a medium saucepan with cold water to cover, salt the water generously and bring to a boil.
2. Reduce the heat and simmer until the potatoes are just fork tender, about 6 minutes; drain and cool.
3. Once cool, dice the potatoes into 1/4-inch cubes.
4. Heat a skillet over medium-low heat.
5. Add the bacon and cook until crisp.
6. Remove from the skillet and place onto a paper-towel-lined-plate.
7. To the bacon fat, add the diced potatoes, toss to coat and brown on all sides.
8. Add the onions and cook until tender, about 4 minutes.
9. Add the garlic and rosemary and cook until fragrant, about 1 minute.
10. Add the celery and red pepper and cook until tender, 3 to 5 minutes.
11. Season with salt and pepper.
12. To finish, stir in the chopped parsley and cooked bacon.