Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary. A simple side dish for beef, pork, and poultry!
If you are looking for a simple vegetable side dish to serve with beef, poultry or pork, may I suggest this simple yet delicious Potato Hash With Rosemary? I found the recipe for a potato hash side dish in a Southern Living cookbook I bought while on vacation in Washington state earlier this summer.
The recipe couldn’t be simpler! A baking potato, sweet potato, onion, garlic, fresh rosemary, and light seasonings are cooked together until tender, and then served.
The potato hash with rosemary was a wonderful side dish for a chicken dinner I fixed recently, so I wanted to share this easy recipe with YOU, in the hope that you will want to try it, too!
How To Make Potato Hash
Here’s how to make the potato hash: First, prep the ingredients (truly this is easy, and it’s the “hardest” part of the whole recipe). Peel and cube potatoes, mince garlic, chop onion and fresh rosemary.
Time To Cook!
Heat the olive oil in a non-stick skillet on medium-low heat. Add the rest of the ingredients except for the garnish. This includes the potato, sweet potato, onion, garlic, a Tablespoon of fresh rosemary, salt, and pepper. Stir these ingredients together.
Cover the skillet and cook, on medium-low heat, for 20-25 minutes, stirring and turning occasionally, until the potatoes are tender.
Time To Serve The Potato Hash With Rosemary!
When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
Serve hot, and enjoy this simple veggie side dish!
I think this potato hash with rosemary looks pretty good… and guess what? It TASTES good, also! Win-Win!
I enjoy finding and trying new recipes for side dishes, and glad I found this one for potato hash. Hope you have the opportunity to try making it, as well, and trust you enjoy it.
Sure do hope you have a fantastic day, friends. I am grateful today for another GORGEOUS warm summer day here in Oregon.
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Recipe Source: The cookbook “Southern Living – 1998 Annual Recipes”, Published 1998, Oxmoor House, Inc., Book Division of Southern Progress Corporation, page 16.
- 1 large baking potato , peeled and cubed
- 1 large sweet potato , peeled and cubed
- 1/4 cup chopped onion
- 2 cloves garlic , minced
- 2 Tablespoons olive oil
- 1 Tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- **Garnish (optional): fresh sprigs of rosemary
- Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.
- Cover skillet and cook (on medium-low) for 20-25 minutes, stirring occasionally, until potatoes are tender.
- When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
- Serve hot, and enjoy this simple side dish!
Here’s one more to pin to your Pinterest boards!