All right, before I delve into this post on the amazing Potato and Fennel Hash, I feel I have some explaining to do.
No new post since early December?!@! Yes, my friends it is true. And I apologize for my absence. My only excuse is a lame one…the holidays. Yes, folks, the holidays. That time of year when things get turned upside-down, activities increase and productivity turns to a pathetic lull.
The truth is I had a great holiday season with my family and friends, and I hope you did as well. It’s time to get back in action here, and share some of the fabulous things I’ve been cooking.
That said, it’s Potato Fennel Hash time. Potato Fennel Hash time, Potato Fennel Hash time. (That is only funny if you’ve heard the peanut butter jelly time song and sing “Potato Fennel Hash” in that melody. Yes, I am a nerd.)
This recipe came to me in January 2010’s issue of Bon Appetit, my favorite food magazine. I subscribe to a good amount of them, but Bon Appetit has become my favorite for its typically wonderful assortment of recipes, food photography and well-written stories.
As previously mentioned in such posts as this one, I simply cannot resist a good hash. If you’re like me, you’re always looking for new ways to use fennel. I would have honestly never thought to include fennel in the hash equation, but it works beautifully, brightening up the flavor of the potatoes. Not to mention, it caramelizes like an onion, which is never a bad thing.
I like to top my hash with a good ‘ol fried egg. It not only makes it a heartier meal, but I can’t resist that drippy, sunny yolk.
Don’t forget the lowly hash is perfect for breakfast, lunch or dinner and survives nicely as leftovers in the fridge (sans fried egg).
Enjoy with a smile, and let it serve as a promise from me that I will be a better blogger and won’t disappear for months at a time, unless I have a better excuse.
Potato and Fennel Hash
Recipe Courtesy Bon Appetit
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
Fried egg (optional)
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.