Rosemary Hash Brown Potatoes
- 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
- Heat oil in a pan over medium heat.
- Sauté onion until lightly browned.
- Add potatoes and rosemary and cook, turning occasionally, until browned and crisp, about 20 minutes.
Recipe submitted by Sue Adams