A bag of frozen hash brown potatoes from the supermarket is a great timesaver, so occasionally I will buy one to keep in the freezer. There are times when a skillet of brown and crispy hash browns is the perfect side dish, and I really love them, but who wants to shred raw potatoes to make them from scratch. Definitely not me, thus the frozen variety in the freezer.
Last weekend I was making a fast meal on a hot evening and a wanted a side dish to go with the salmon kebabs and white bean salad, so I thought about the hash browns as a good go-with. However I wanted to “doctor” them up a little, so I quickly added some thinly sliced fennel and some onion. These were then sautéed together in a little olive oil till tender and nicely browned. Wow! were they good. Sometimes the most unexpected combinations turn out to be the best. This is what I did:
FENNEL-POTATO HASH BROWNS
Servings: about 4
- 2 Tbsp. olive oil
- 2 cups frozen shredded hash brown potatoes, thawed
- 2 cups cored, thinly sliced fennel bulb
- 1/2 cup (1 medium) vertically sliced yellow onion
- 1 1/2 Tbsp. fennel fronds, chopped
- 1/4 tsp. salt
- 1/4 tsp. black pepper
1. Heat a large non-stick skillet over medium heat. Add 2 tablespoons olive oil to pan; swirl to coat.
2. Add the hash browns, fennel, and onion to the pan; cook about 12 minutes or until golden brown, stirring frequently.
3. Remove from heat; stir in the fennel fronds, salt and pepper.
SOURCE: a Carolyn Original