Cook the potatoes until just tender, about 10
minutes
Drain well
In a large skillet, heat the oil
until hot but not smoking
Add the bell peppers,
carrot, scallions, and potatoes, stirring to coat
Cook
until the peppers and carrot are crisp-tender
Stir in
sausage, salt, black pepper, and rosemary and cook,
stirring frequently, until the sausage is no longer
pink, about 5 minutes
Gradually add the
evaporated milk and cook, stirring the mixture
occasionally, until the hash is nicely crusted and
golden brown, about 10 minutes longer
Sprinkle
with the dill and serve the hash from pan.
