Fennel and Potato Hash with Fried Eggs

By mirandavoegeli

by Ross Dobson

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
• 6 eggs (optional)

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

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.

Optional: Top with fried eggs.