Potato and Fennel Hash Brown
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Potato and Fennel Hash Brown calories by ingredient
Submitted by: WAZAROO
Introduction
Fennel replaces onions in this classic hash brown dish. Fennel replaces onions in this classic hash brown dish.Number of Servings: 4
Ingredients
-
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
Directions
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.
