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Rosemary Hash Brown Potatoes

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  • 1/2 Yellow onion, minced
  • 2 tbsp Fresh rosemary, minced
  • 3 Idaho potatoes, cooked and cubed
  • 2-3 tbsp Vegetable oil
  • Salt and pepper to taste


  1. Heat oil in a pan over medium heat.
  2. Sauté onion until lightly browned.
  3. Add potatoes and rosemary and cook, turning occasionally, until browned and crisp, about 20 minutes.


Recipe submitted by Sue Adams