Rosemary Hash Brown Potatoes
- 1/2 yellow onion, minced
- 2 tablespoons fresh rosemary, minced
- 3 Idaho potatoes, cooked and cubed
- 2-3 tablespoons vegetable oil
- salt and pepper to taste
Heat oil in a pan over medium heat. Saute onion until lightly browned.
Add potatoes and rosemary, turning occasionally, until browned and crisp, about 20 minutes.
Recipe submitted by Sue Adams.