Fennel And Potato Hash
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cut fennel into 1/2-inch cubes (there should be about 4 scant cups)
2
Finely chop enough fennel fronds to measure 1/4 cup
3
Cook fennel in boiling salted water until just tender, 3 minutes
4
Drain; set aside
5
Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat
6
Add potatoes
7
Cook until golden and crisp, turning often, 20 to 25 minutes
8
Using potato masher, crush potatoes in skillet
9
Add fennel, salt, and pepper
10
Cook until fennel is golden, stirring often, 2 to 3 minutes
11
Add garlic and cook 2 minutes
12
Stir in parsley
13
Serve hot
14
Cut fennel into 1/2-inch cubes (there should be about 4 scant cups)
15
Finely chop enough fennel fronds to measure 1/4 cup
16
Cook fennel in boiling salted water until just tender, 3 minutes
17
Drain; set aside
18
Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat
19
Add potatoes
20
Cook until golden and crisp, turning often, 20 to 25 minutes
21
Using potato masher, crush potatoes in skillet
22
Add fennel, salt, and pepper
23
Cook until fennel is golden, stirring often, 2 to 3 minutes
24
Add garlic and cook 2 minutes
25
Stir in parsley
26
Serve hot