Potato and Fennel Hash Brown
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small fennel bulb2 tablespoons canola oil3/4 pound Yukon Gold potatoes, peeled and cut into small dice, then patted dry1/2 teaspoon salt1/4 teaspoon ground pepper1 garlic clove, chopped2 tablespoons coarsely chopped flat-leaf parsley
Cut fennel into 1/2" cubes. Cook fennel in boiling water until just tender, about 3 minutes. Drain well and set aside to dry.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 157.6
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 613.3 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 4.2 g
- Protein: 3.9 g
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