Fennel And Potato Hash Recipes

BEEF AND POTATO HASH

Steps:

• Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
• Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

FENNEL AND POTATO HASH

Steps:

• 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.

SWEET POTATO AND FENNEL HASH

Steps:

• Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
• Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
• Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

FENNEL AND POTATO HASH

Steps:

• Heat oil in a skillet over medium heat; add fennel, potatoes, and onions and cook until golden brown, stirring frequently, about 12 minutes.
• Remove from heat and stir in fennel fronds; season with salt and pepper.

PASTRAMI AND POTATO HASH WITH FRIED EGGS

Steps:

• Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25-30 minutes.
• Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10-12 minutes.
• Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
• Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.

FENNEL MASHED POTATOES

Steps:

• Trim fronds from fennel and discard.
• Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat.
• Add milk and bring to a boil.
• Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes.
• Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth.
• While fennel is cooking, peel potatoes and cut into quarters.
• Place in a large saucepan, cover with water, and bring to a boil.
• Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes.
• Drain potatoes well and return to saucepan.
• Mash potatoes, then stir in hot fennel puree, sour cream, and salt.
• Taste; more salt may be needed.
• If mixture is not piping hot, heat in saucepan, over low, stirring often.
• Serve immediately.