Instructions: * Note: The pancetta is much easier to chop if its at least partially frozen.

Place the potatoes in a 13- by 9-inch glass dish, cover with plastic wrap and microwave until tender, about 10 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the pancetta, onion and bell pepper; cook until the vegetables are softened, 5 minutes. Add the cooked potatoes and the rosemary and cook without stirring until the potatoes are golden on the bottom, 4 minutes.

Flip the hash over in sections and cook without stirring until the potatoes are golden on the bottom, 4 minutes. Sprinkle with salt and pepper. Garnish each serving with a rosemary sprig.

This recipe yields 4 servings.

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