Fennel and Potato Hash
Unfortunately, like all things addictive, potatoes aren’t the most waistline-friendly ingredient, especially when mashed with cheese or fried in oil. That’s why I was ecstatic when I came across this recipe, which mixes potatoes with super-good-for-you fennels.
If you’ve never tried fennels, they taste like a sweeter celery with a hint of licorice when eaten raw. I like to add them to salads or serve them as crudités with dip. Fennels lose most of their licorice flavor when they are cooked. In this potato hash, they become sweet and caramelized on the outside and tender on the inside.
This is a perfect dish for a winter brunch. You can dice up the potatoes and fennels the night before to make things easier on the morning of. Serve this hash with fried eggs, toasts and a fruit salad and you’ve got an impressive spread.
Fennel and Potato Hash
Adapted from Bon Appetit, January 2010
- Fennel bulbs with fronds, 2 small
- Olive oil, 2 tablespoons
- Red potatoes, peeled, cut into 1/4-inch cubes, patted dry, 1 1/2 pounds
- Salt, 1/2 teaspoon
- Pepper, to taste
- Garlic, 1 clove
- Italian parsley, coarsely chopped, 1/4 cup
Cut fennel into 1/4-inch cubes. Finally chop enough fennel fronds to measure 1/4 cup. Cook fennel in boiling salted water until just tender, 3 minutes. Drain, set aside.
Heat 2 tablespoons oil in a heavy large nonstick skillet over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes. Add fennel, salt and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Stir in parsley, serve hot.
Serves 6.