SWEET POTATO HASH

2 sweet potatoes, peeled and cubed

2 red or russet potatoes, peeled or cleaned and chopped

1 red onion, chopped

2 cups corn, fresh off cob or frozen & thawed

2 jalapeno peppers, diced (opt.)

sea salt to taste

pepper to taste

2 sprigs fresh rosemary

Place aprx. 1 T. oil in saute pan on medium-high heat (enough oil to cover bottom). Put potatoes, rosemary and onion in pan. Let potatoes start to crisp before stirring. Season to taste and add more oil or butter if needed. After 5 minutes (or when potatoes are about half-cooked), add corn and peppers (if don't want the heat of jalapenos, can add a diced green bell pepper). Saute until potatoes and corn are cooked and starting brown. Garnish with fresh parmesan cheese.