Potato and Fennel Hash

 

Yield: 6 servings

Prep Time: 10 minutes

Cooking Time: 35 minutes





Ingredients:

• 1 large or 2 small fennel bulbs, with tops
• 2 tablespoons olive oil
• 1 ½ pounds red potatoes
• ½ teaspoon salt
• pepper
• 1 clove garlic, chopped
• ¼ cup chopped flat leaf parsley
  

1. Cut fennel into ½ inch cubes (you need about 3 ¾ cups). Finely chop enough of the feathery fronds (tops) to measure ¼ cup. Cook fennel in a pot of boiling salted water until just tender, about 3 minutes. Drain and set aside.
   
2. Cut potatoes into ½ to ¾ inch cubes and pat dry.
   
3. Heat olive oil in a large nonstick skillet over medium heat. Add potatoes and cook until golden and crisp, turning often, about 20 minutes. Using a potato masher or spatula, crush potatoes slightly in skillet.
   
4. Add fennel, garlic, salt and pepper, and cook until garlic is fragrant and fennel is golden, about 5 minutes longer. Stir in parsley and fennel fronds and serve hot.
   
   

Great with roasted meats or with eggs as a brunch dish

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