Fennel and Potato Hash

Bon Appétit | January 2010

by Ross Dobson

This is great with a fried egg.

Yield: Makes 6 servings
2 small fennel bulbs with fronds
2 tablespoons olive oil
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-to 3/4-inch cubes, patted dry
1/2 teaspoon fine sea salt
Freshly ground pepper
1 garlic clove, chopped
1/4 cup coarsely chopped fresh Italian parsley

Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Finely 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 heavy large nonstick skillet over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes. Using potato masher, crush potatoes in skillet. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley. Serve hot.

Per serving: 173.2 kcal calories, 37.8% calories from fat, 7.3 g fat, 1.0 g saturated fat, 0 mg cholesterol, 25.5 g carbohydrates, 4.3 g dietary fiber, 1.0 g total sugars, 21.3 g net carbohydrates, 2.9 g protein 
Nutritional analysis provided by Bon Appétit