Idaho® Potato Rosemary Hash


  • 1 ½ pounds Baby 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 white cheddar cheese, grated
  • 2 sprigs fresh rosemary, chopped
  • Salt/pepper to taste


  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 3-5 minutes.
  3. Add 2 tablespoons 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 1/2 way. At this point, potatoes should be tender.
  7. Sprinkle in cheese, rosemary and salt and pepper to taste.
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Yield: 6 servings

Kristin Potler
Food Blogger
Love Feast Table

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