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
How to Make It
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.