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Fennel-Potato Hash

Yield Serves 4 (serving size: 3/4 cup)
Fennel-Potato Hash is a versatile and easy side that goes well with fish, steaks, or your favorite scrambled eggs.


  • 2 tablespoons olive oil
  • 2 cups cored, thinly sliced fennel bulb
  • 1 1/2 cups refrigerated shredded hash brown potatoes
  • 1/2 cup vertically sliced yellow onion
  • 1 1/2 tablespoons finely chopped fennel fronds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 132
  • fat 6.9 g
  • satfat 0.9 g
  • sodium 209 mg

How to Make It

  1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add sliced fennel bulb, hash brown potatoes, and onion to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; stir in chopped fennel fronds, salt, and black pepper.