Fennel and Potato Hash Browns

Fennel and Potato Hash Browns

Fennel and Potato Hash Browns

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

Slicing up the fennel and onion.

Slicing up the fennel and onion.

Servings:  about 4

Ingredients:

  • 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.

Cook it all together till nice and brown with crispy bits.

Cook it all together till nice and brown with crispy bits.

3.  Remove from heat; stir in the fennel fronds, salt and pepper.

Serve on a platter, garnished with fennel fronds.

Serve on a platter, garnished with fennel fronds.

SOURCE:  a Carolyn Original

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