This Roasted Garlic and Rosemary Potato Hash recipe is perfect for breakfast or brunch. It’s loaded with crisp golden potatoes, bell peppers, Brussels sprouts and is incredibly simple to make.
Let’s talk about red potatoes for a second. They’re small, delicious, and (at least in my kitchen) way under-utilized! When I spotted a gorgeous bag-full at the store, I immediately began to create this dish in my head.
My thought process went something like this, ” OK, red potatoes! These are amazing (and I haven’t made them in ages)! But what should I combine them with… pasta? No, too heavy. Veggies? Of course. Seasoned with…garlic? …. obviously… what about an herb? Definitely a good idea. But which one? *takes a look at the fresh herb section* Rosemary and potatoes go really well…. what about a hash?!” And from there I threw some bell peppers into my cart with Brussels sprouts for good measure!
This meal or side dish is all about convenience. Just put everything into a pot and you are set!
Roasted Garlic and Rosemary Potato Hash
This Roasted Garlic and Rosemary Potato Hash recipe is perfect for breakfast or brunch. It's loaded with crisp golden potatoes, bell peppers, Brussels sprouts and is incredibly simple to make.
Ingredients
- 2 tbs olive oil
- 2 garlic cloves, minced
- 5-6 diced red potatoes (or 2 Russet)
- 1/4 cup chicken broth
- 1 sprig of rosemary
- 2 bell peppers (I used 1 orange, 1 yellow)
- 6 Brussel sprouts, cut into slivers
Instructions
- Preheat the oven to 350°F.
- In a pot over a medium-high heat, combine the olive oil and garlic and allow to cook for about 2 min.
- Add the potatoes to the pot and let cook over a medium high heat for about 5 minutes.
- Once the outsides have browned, add the chicken broth and rosemary and place the pot in the oven (with a lid) for about 15-20 minutes (or until fork tender).
- Once 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.
