Fennel-Potato Hash

Ingredients

• 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

Preparation

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.