Idaho® Potato Rosemary Hash

Ingredients

• 1 ½ pounds Baby Dutch Yellow Idaho® potatoes, medium dice
• 4 tablespoons unsalted butter, separated
• ½ yellow onion, small dice
• 2 cloves garlic, minced
• 1½ cups water, separated
• 1 cup extra sharp white cheddar cheese, grated
• 2 sprigs fresh rosemary, chopped
• Salt/pepper to taste

Directions

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 ½ cup water and bring to a boil until water is reduced to nothing. Stir occasionally.
5. Add another ½ cup water and boil again until reduced completely. Stir occasionally.
6. Add another ½ cup water and reduce ½ way. At this point, potatoes should be tender.
7. Sprinkle in cheese, rosemary and salt and pepper to taste.