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Potato and Fennel Hash

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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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