Rosemary Sweet Potato Hash

Serves 2 

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 

  1. Boil the potatoes for 10 minutes.  Drain well and cool. 
  2. In a skillet, cook the onion and pepper in the olive oil until soft.
  3. Add in the sweet potato pieces and rosemary. Toss well. 
  4. Cook 20 minutes until the potatoes start to crust, stirring often but carefully to not mash the potatoes.