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Idaho® Potato Rosemary Hash

Idaho® Potato Rosemary HashRecipe courtesy of Kristin and Devon Potler of

Recipe Ingredients:

1 1/2 pounds Baby Dutch Yellow Idaho® potatoes, medium dice
4 tablespoons unsalted butter, separated
1/2 yellow onion, small dice
2 cloves garlic, minced
1 1/2 cups water, separated
1 cup extra sharp cheddar cheese, grated
2 sprigs fresh rosemary, chopped
Salt and ground black pepper, to taste

Cooking Directions:

  1. On medium-high heat, melt 1 tablespoon butter and add chopped onions. Caramelize onions—they should be golden brown.
  2. Add 1 tablespoon butter, garlic and diced potatoes. Fry the potatoes, stirring occasionally and gently scraping the bottom of the pan for 3 to 5 minutes.
  3. Add 2 tablespoon butter and let it melt.
  4. Add 1/2 cup water and bring to a boil until water is reduced to nothing. Stir occasionally.
  5. Add another 1/2 cup water and boil again until reduced completely. Stir occasionally.
  6. Add another 1/2 cup water and reduce half way. At this point, potatoes should be tender.
  7. Sprinkle in cheese, rosemary and salt and pepper to taste.

Makes 6 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.