Potato Hash with Rosemary
Crispy, golden, and aromatic, this Potato Hash with Rosemary is the ultimate comfort dish, perfect for breakfast, brunch, or a hearty side. Featuring tender russet potatoes cooked to perfection with sweet yellow onions, fragrant fresh rosemary, and a touch of garlic, this recipe transforms simple ingredients into a flavorful masterpiece. A hint of butter and olive oil ensures a beautifully crisp texture, while optional red chili flakes add a subtle kick for spice lovers. Ready in just 40 minutes, this skillet-cooked delight is easy to whip up and pairs wonderfully with eggs, bacon, or a fresh green salad. Elevate your potato game with this savory, herb-infused hash that’s sure to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes (optional)
Instructions
Peel and dice the russet potatoes into small, evenly-sized cubes (about 1/2 inch). Place the diced potatoes in a bowl of cold water to prevent browning and remove excess starch. Let them soak for at least 5 minutes.
While the potatoes are soaking, finely dice the onion and mince the garlic. Remove the rosemary leaves from the sprigs and chop them finely.
Drain the potatoes and pat them dry with a clean kitchen towel to remove as much moisture as possible. This will help them crisp up when cooking.
Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan.
Once the butter has melted and is sizzling, add the potatoes to the skillet in a single layer. Cook without stirring for 5-6 minutes to allow the bottoms to crisp up.
After the potatoes have started to brown, toss them gently to cook evenly. Add another tablespoon of olive oil, if needed. Continue cooking, stirring occasionally, for another 10-12 minutes until the potatoes are golden brown and tender.
Push the potatoes to one side of the skillet and add the remaining 1 tablespoon of butter to the empty side. Add the diced onions and minced garlic to the melted butter. Sauté for 2-3 minutes until fragrant and translucent.
Stir the onions, garlic, and potatoes together. Add the chopped rosemary, salt, black pepper, and optional red chili flakes. Cook for an additional 2 minutes, stirring to combine and infuse the potatoes with the rosemary flavor.
Taste and adjust the seasoning, if necessary. Remove the skillet from the heat and serve the potato hash hot. Garnish with additional fresh rosemary, if desired.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 12.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4103 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
