Rosemary Potato and Onion Hash
This has all of the savory goodness of hash browns without any of the guilt! It’s super easy to make, but tastes like restaurant quality potatoes.
Servings: 4 servings
- 1 lb baby red potatoes diced with skins on
- 2 tsp extra virgin olive oil
- 1 small red onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tbsp chopped fresh rosemary
Heat oil in a large nonstick skillet over medium heat. Add onion and saute for about 5 minutes.
Add the potatoes, salt and pepper and continue to sauté until golden brown and the potatoes are cooked through. To cook faster, cover the pan and cook on low heat for about a couple minutes at a time, stirring in between. About 5 minutes before the potatoes are done, stir in fresh rosemary.
Calories: 140kcal | Carbohydrates: 27.4g | Protein: 3.2g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 303.6mg | Fiber: 2.8g | Sugar: 1.5g