This recipe takes a simple breakfast hash and elevates it by adding anise flavored crunchy fennel. Fennel is a member of the carrot family and it’s crisp white bulb is highly sought for flavor, texture and nutritional benefit. High in dietary fiber and antioxidants like Vitamin C, Fennel is a bold vegetable that deserves a seat at your table. In this skillet hash, you boil the fennel just slightly, crisp up the potatoes slowly, and finish the whole thing with bright aromatics. This dish is perfect for breakfast with a poached egg, lunch on top of leafy greens with a drizzle of your favorite salad dressing, or dinner as a side to any entree.
Servings: 4-6 people
Cook time: 30 minutes
Cut fennel into medium sized chunks about 1/2 inch pieces. Boil fennel in salted water for 3 minutes, drain, and set aside.
While fennel is boiling, put potatoes into a cold skillet with olive oil and cover with a lid. Cook on medium heat for 10-20 minutes until the potatoes are crisp on one side and cooked all the way through checking often.
Remove the lid and turn the flame to high heat. Add seasoning, garlic, pepper, onion, kale, and cooked fennel. Stir constantly until kale has wilted and aromatics have cooked through. Careful not to burn your garlic. Finish with parsley just before serving.
Substitutions: Use rutabaga, turnip, or radish instead of fennel. Add other seasonings like curry powder or chili oil! Add other herbs to boost the nutritional value of this dish!
To store: Cool completely and store in an airtight container. It will stay delicious in the fridge for 3-5 days. To re-warm, simply cook on high heat, stirring often.
Leftover tips: Use this hash for samosa or hand pie filling, as the top layer of shepherd’s pie instead of mashed potatoes, or eat in place of meat at your next taco Tuesday for an elevated potato taco.