Rosemary Sweet Potato Hash
1 lb. sweet potatoes, cut into cubes
1 TBSP olive oil
½ sweet onion, diced
½ red bell pepper, diced
½ Tbsp rosemary leaved diced, or use dried
- Boil the potatoes for 10 minutes. Drain well and cool.
- In a skillet, cook the onion and pepper in the olive oil until soft.
- Add in the sweet potato pieces and rosemary. Toss well.
- Cook 20 minutes until the potatoes start to crust, stirring often but carefully to not mash the potatoes.