Sweet and Gold Potato Hash

Peel all potatoes and cut into cubes about 1/2-inch by 1/2-inch. Heat vegetable oil in a large saute pan over medium high heat. Add potato cubes with rosemary, a couple pinches of salt and some cracked pepper. Let sit for a few minutes to develop crust, then turn potatoes every couple of minutes to brown on all sides. If potatoes are browning too fast, reduce heat. It should take about 10 minutes to cook through.

Meanwhile, using a bread knife trim the crust from the loaf of bread. Cut into cubes about 3/4-inch by 3/4-inch. When potatoes are almost cooked through, add bread to pan and drizzle all with the olive oil. Toss to combine. Continue cooking and turning for another minute or two until bread is toasted.