Best Fennel And Potato Hash Recipes

SWEET POTATO AND FENNEL HASH

Sweet Potato and Fennel Hash image

A favorite breakfast hash in our home. It's sweet, savory, spicy, and fantastic with eggs!

Provided by littlewummer

Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

4 ounces bacon, cut into 1-inch pieces
½ large yellow onion, chopped
½ bulb fennel, chopped
1 sweet potato, cut into small cubes
½ jalapeno pepper, seeded and minced
¼ cup whiskey (such as Jack Daniel's®)
¼ cup brown sugar
salt and ground black pepper to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 21.3 g, Cholesterol 12.9 mg, Fat 8.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 222.8 mg, Sugar 11.5 g

FENNEL AND POTATO HASH

Fennel and Potato Hash image

Provided by Ross Dobson

Categories Garlic Potato Breakfast Brunch Side Vegetarian Low Cal High Fiber New Year's Day Fennel Winter Pan-Fry Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

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

Steps:

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. Serve hot.

FENNEL AND POTATO HASH

Fennel and Potato Hash image

Fennel and potatoes are a natural. This sides dish goes well with just about anything from fried fish, steaks, or scrambled eggs. From "Cooking Light" magazine.

Provided by threeovens

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 cups fennel bulbs, cored and thinly sliced into strips
1 1/2 cups Simply Potatoes® Shredded Hash Browns
1/2 cup onion, cut in half and sliced thin
1 1/2 tablespoons fennel leaves
kosher salt
fresh ground black pepper

Steps:

Heat oil in a skillet over medium heat; add fennel, potatoes, and onions and cook until golden brown, stirring frequently, about 12 minutes.
Remove from heat and stir in fennel fronds; season with salt and pepper.

Nutrition Facts : Calories 81.2, Fat 6.9, SaturatedFat 0.9, Sodium 23.6, Carbohydrate 5, Fiber 1.7, Sugar 0.8, Protein 0.8