FIDDLEHEAD FERN AND POTATO HASH
A fine source of vitamins A and C, chewy fiddleheads are like a cross between asparagus and green beans-and they go so well with a potato hash. For a stand-alone meal, top each serving with a poached egg.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a medium pot of salted water, bring potatoes to a boil and cook until knife-tender, about 8 minutes. Add fiddleheads and cook until bright green, about 1 minute. Drain and set aside.
- Heat oil in a medium skillet over medium-high heat and cook shallot until golden, about 2 minutes. Add potatoes and fiddleheads and cook, stirring, until golden brown, about 4 minutes. Season with salt and pepper.
Nutrition Facts : Calories 206 g, Fat 7 g, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 57 g
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