Recently I received tons of fresh rosemary from a friend’s garden and besides my Thanksgiving turkey, I had so much that I needed to find another use for them. Luckily rosemary goes great in just about everything – savory and even sweet. I took the savory route this time because I had a bag full of red potatoes and a container of button mushrooms just calling to me to become a yummy side dish for my lemon chicken.
The great thing about baking veggies is that it’s so easy. It takes a little more time, but definitely worth it because you don’t have to slave over a hot stove.
When making my Potato and Mushroom Hash, I made sure to dice the potatoes all the same size so they would bake evenly. I diced the onions the same size as well. The button mushrooms I purchased were pre-sliced, so there was little prep work for the exception of cutting some of the larger slices in half.
In the end, this recipe would make a great staple for any dinner. You could even transfer the baked hash to a pot and add some broth to make a delicious soup or serve it up topped with eggs over easy and a side of bacon. Definitely a versatile dish.
- 2 lbs red potatoes, diced
- 6 oz button mushrooms, sliced
- 1 medium onion, diced
- 1/3 cup olive oil
- 2 sprigs fresh rosemary, roughly chopped
- 4 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 425 degrees F and line a large baking sheet with foil (shiny side up). Put all the ingredients on the lined baking sheet and mix until all the vegetables are coated evenly with the herbs, spices and oil. Spread the ingredients evenly across the baking sheet and bake for 30-35 minutes or until the potatoes are tender and slightly browned.
- For additional browning, you can place the hash under the broiler for an additional 5-10 minutes. If you choose to do this, please watch your veggies closely to avoid burning this tasty dish.