Fennel-Potato Hash

Name: Fennel-Potato Hash
Yield: Serves 4 (serving size: 3/4 cup)
Ingredients: 2 tablespoons olive oil; 2 cups cored, thinly sliced fennel bulb; 1 ½ cups refrigerated shredded hash brown potatoes; ½ cup vertically sliced yellow onion; 1 ½ tablespoons finely chopped fennel fronds; ¼ teaspoon salt; ¼ teaspoon black pepper

3 Ratings
1 Review

Fennel-Potato Hash is a versatile and easy side that goes well with fish, steaks, or your favorite scrambled eggs.

By Robin Bashinsky

Recipe by Cooking Light May 2012

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Yield:

Serves 4 (serving size: 3/4 cup)

Nutrition Info

Ingredients

2 tablespoons olive oil
2 cups cored, thinly sliced fennel bulb
1 ½ cups refrigerated shredded hash brown potatoes
½ cup vertically sliced yellow onion
1 ½ tablespoons finely chopped fennel fronds
¼ teaspoon salt
¼ teaspoon black pepper

Directions

Step 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.

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Nutrition Facts

Per Serving:

132 calories; fat 6.9g; saturated fat 0.9g; sodium 209mg.

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Fennel-Potato Hash

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Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Fennel-Potato Hash

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Fennel-Potato Hash

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Fennel-Potato Hash