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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Recipes with Roasted Potato and Fennel Hash |
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Directions: Preheat oven to 425 degrees. Spread the potato slices in a single layer on 2 lightly oiled baking sheets. Drizzle the olive oil over the potatoes and season with salt and freshly ground pepper. Roast for about 45 mintues, turning occasionally, until browned and crisp.
Meanwhile, trim and core the fennel bulbs and thinly slice crosswise. Melt butter in a large skillet. Add the fennel and cook over moderate heat, stirring often, until tender, about 15 minutes. Stir in the thyme.
Just before serving, add the potatoes and parsley to the fennel and stir quickly over high heat until warmed through. Season the hash with salt and pepper and serve.
| Ingredients:
2 small unpeeled red potatoes, sliced crosswise inch thick
1 Tablespoon(s) olive oil
3 Tablespoon(s) unsalted butter
3 medium fennel bulb
3 Teaspoon(s) finely chopped fresh thyme
2 Tablespoon(s) coarsely chopped fresh parsley |
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