This Hash Brown Potatoes with Rosemary recipe is a nice side dish for breakfast or dinner.
4 larges potatoes, diced
3 tablespoons of olive oil
1 tablespoon of dried rosemary
1 small shallot, diced
1 teaspoon of kosher salt
1 teaspoon of crushed black pepper
1 tablespoon of fresh or dried parsley (optional)
In a bowl, season the potatoes with the dried rosemary, kosher salt and black pepper.
Heat a large skillet on medium heat with the 3 tablespoons of olive oil. Add the potatoes and diced shallots.
Sauté for 3-4 minutes. Reduce heat to low and cover with a lid. Cook for 20 minutes and check periodically.
After the potatoes have steamed thoroughly, take off the lid and let potatoes brown and crisp. About 5 minutes.
Garnish with parsley if desired.
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