Roasted Garlic and Rosemary Potato Hash
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
What You'll Need
  • I. Potato Hash
  • 5-6 Diced Red Potatoes (or 2 Russet)
  • 2 Bell Peppers (I used 1 orange, 1 yellow)
  • 6 Brussel Sprouts, cut into slivers
  • 2 Cloves Minced Garlic
  • 1 Sprig of Rosemary
  • 2 TBS Olive OIl
  • ¼ cup Chicken Broth
  • II. Salad
  • 1 Bag of Arugula
  • 1 Beet (cooked)
  • 1 Bell Pepper
  • III. Salad Dressing
  • Juice of 2 Lemons
  • Zest of 2 Lemons
  • ⅓ cup Olive Oil
  • 2 tsp. Agave (this adds such a nice sweetness)
  • 2 Cloves Garlic
  1. Potato Hash:
  2. Preheat the oven to 350. In a pot, combine the olive oil and garlic and allow to cook for about 2 min. Meanwhile, quarter your potatoes. Add the potatoes to the pot and let cook sear over a medium high heat for about 5 minutes. Once the outsides have browned, add ¼ cup chicken broth and rosemary and place the pot in the oven (with a lid) for about 15-20 minutes (or until fork tender). One the potatoes are finished, remove from the oven and add the bell peppers and brussel sprouts and allow to cook until the vegetables are tender (about 5 minutes). Serve immediately.
  3. Salad
  4. In a food processor (or blender) add all of the salad dressing ingredients and pulse until smooth. In a bowl add the arugula, beet, and bell pepper, then dress with the vinaigrette.
Recipe by The Blonde Chef at