Potato and Fennel Hash BrownSubmitted by: WAZAROO
IntroductionFennel replaces onions in this classic hash brown dish. Fennel replaces onions in this classic hash brown dish.
1 small fennel bulb
2 tablespoons canola oil
3/4 pound Yukon Gold potatoes, peeled and cut into small dice, then patted dry
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 garlic clove, chopped
2 tablespoons coarsely chopped flat-leaf parsley
Heat 2 tablespoons oil in a large nonstick skillet. Add potatoes. Cook until golden and crisp, turning often, 20-25 minutes. Mash potatoes, leaving big chunks, while in the skillet.
Add fennel, salt and pepper. Cook until fennel is golden, stirring often, about 5 minutes. Add garlic and cook 2 minutes more. Stir in parsley and serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user WAZAROO.