Sunday Brunch by Betty Rosbottom

a medium baking dish with olive oil.
2. In a small bowl, whisk together the 2 tbsp olive oil, rosemary, thyme, ¼ tsp salt, and ¼ tsp pepper. Place the tomatoes in the prepared baking dish and pour the olive oil mixture over them.
3. Roast the tomatoes until they are hot and just starting to shrink, 10 to 12 minutes. Remove from the oven and place on a serving platter. Serve warm.

Roasted Sweet Potato Hash Browns
    In this modern take on hash browns, diced sweet potatoes are first roasted to intensify their sweetness, then browned in a hot frying pan, and finally combined with sautéed bacon, red onions, rosemary, and garlic. The three primary ingredients—sweet potatoes, red onions, and bacon—are each easily distinguishable yet complementary to one another.
    Serves 4 to 6
    PREP TIME:
    20 minutes
    START-TO-FINISH TIME:
    50 minutes
    MAKE AHEAD:
    Partially
1 ½ lb/690 g sweet potatoes, peeled and cut into ½-in/12-mm dice
1 ½ tbsp olive oil
2 tsp dried crushed rosemary (see cooking tip )
Kosher salt
Coarsely ground pepper
5 thick bacon slices (5½ OZ /160 g), cut in 1 ½-in/4-cm pieces
2 cups/225 g thinly sliced red onion (1 large onion, halved lengthwise and sliced)
2 tsp minced garlic
1 tbsp chopped fresh rosemary, plus a sprig or two for garnish
2 tbsp grated Parmesan cheese (optional)
1. Arrange a rack at center position and preheat the oven to 400 degrees F/200 degrees C/gas 6. Line a large rimmed baking sheet with foil and set aside.
2. Spread the sweet potatoes on the prepared baking sheet. Drizzle with the olive oil and sprinkle the dried rosemary over them. Season with salt and pepper, and then toss to coat evenly.
3. Roast until the potatoes are tender when pierced with a knife, about 20 minutes, stirring after 10 minutes. Remove from the oven when done. (The potatoes can be prepared 2 hours ahead; leave loosely covered with foil at room temperature.)
4. While the potatoes are in the oven, cook the bacon in a large, heavy frying pan over medium-low heat until crisp. Drain on paper towels. Remove all but 1 tbsp of the drippings from the frying pan; reserve the remaining drippings. Place the frying pan on medium to medium-low heat and add the onion. Cook, stirring often, until lightly browned, about 6 minutes. Add the garlic and cook just until fragrant, about 1 minute more.
5. Remove the onion and garlic from the pan. Add 1 to 2 tbsp of the reserved bacon drippings back to the hot frying pan. Add the sweet potatoes and quickly sauté until crisp and nicely browned, 2 to 3 minutes. Return the onion, garlic, and bacon pieces to the frying pan and stir 1 minute more. Season with fresh rosemary, ½ tsp salt, and 1 tsp pepper. For a slightly richer taste, toss the mixture with the Parmesan. Serve warm, garnished with the rosemary sprigs.

Skillet-Roasted Potatoes with Mushrooms and Pancetta
    A single pan is all you need to prepare this glorious dish. Baby potatoes, brown mushrooms, and pancetta are sautéed, then roasted, and finally served in one large, heavy frying pan. The golden potatoes and tender mushrooms, seasoned with thyme and garlic, make a mouthwatering garnish to fried, poached, or scrambled eggs.

    Serves 4
    PREP TIME:
    15 minutes
    START-TO-FINISH TIME:
    45 minutes
    MAKE AHEAD:
    No
4 OZ /115 g pancetta, cut into ¼-in/6-mm cubes (see market note )
3 tbsp olive oil, plus more if necessary
1 lb/455 g baby Yukon gold potatoes, unpeeled, scrubbed, and quartered
Kosher salt
Freshly ground black pepper
10 OZ /280 g cremini or brown mushrooms, quartered
6 garlic cloves, peeled and halved crosswise
2 tsp dried thyme
Several fresh thyme sprigs for garnish (optional)
    MARKET NOTE:
    If buying pancetta from a deli, ask for it to be cut thickly into ¼-in/6-mm slices. Prepackaged pancetta is often thinly sliced.
1. Arrange a rack at center position and preheat oven to 400 degrees F/200 degrees C/gas 6.
2. In a large, heavy, ovenproof frying pan (preferably cast iron) set over medium heat, sauté the pancetta until