Potato and Fennel Hash Skillet
Ingredients
Instructions
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1Place the potatoes into a pot. Cover with plenty of water, salt well, and bring up to a boil over high heat. Boil for about 20 minutes, until the potatoes are easily pierced with a fork. At about the last 5 minutes of boiling, add the fennel and let it boil together with the potatoes, until the potatoes are done cooking.
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2Meanwhile, heat oil in a large pan (a cast iron skillet is ideal) over medium heat. Add the onion, bell pepper, and a pinch of salt, and sauté until the onions are translucent and the pepper is soft, about 8-10 minutes. Add the garlic and mix it in for about 30 seconds, until fragrant. Remove the sautéed vegetables from the pan into a medium bowl and set aside until later. Wipe off any brown bits or pieces from the pan but no need to wash it.
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3Once the potatoes are done cooking, drain them together with the fennel. Add more oil to the same pan you used for sautéing earlier and heat it up over medium heat. Add the potatoes and fennel to the pan, along with the vinegar, coriander, nutritional yeast (if using), black pepper, and more salt to taste. Stir once to combine, then spread out the vegetables in an even layer in the pan and let sit, undisturbed, for about 4-5 minutes. Once the underside of the potatoes looks golden, carefully flip the vegetables and let the other side brown for 4-5 minutes. Keep stirring the hash once every few minutes, until the hash looks golden and nicely browned in some places, about 25 minutes in total. Add the onions and pepper back to the skillet with the potatoes. Stir in the black beans and spinach (if using), letting everything warm through and wilting in the spinach. Taste for salt and pepper, and adjust if needed. Serve the hash, topped with your choice of toppings: scallions, avocado, tomatoes, jalapeño, radishes, and/or hot sauce, or all of the above. Enjoy!
This potato and fennel hash skillet meal makes for a very special breakfast/brunch, but it also works nicely as a wholesome lunch or dinner. And the leftovers taste like a really special potato salad! So it’s pretty versatile.
We’re obsessed with the combination of potatoes and fennel. Potato fennel soup is a staple (maybe we should share that recipe too?), and our love for that pairing definitely doesn’t stop there. Fennel is a polarizing vegetable, but I think that mostly has to do with its crunchy, anise-forward raw form. Cooked fennel takes on a completely new life – it’s sweet and silky, with a toned down anise flavor. If you’ve never tried it, you’re in for a serious treat :)
We’ll be making this whole dish on our Instagram stories later today, so you can see exactly how it comes together. The main chunk of time is dedicated to getting the fennel and potatoes golden and crispy. From there on out it’s just about topping it with all your favorite things. The caramelized fennel provides a beautiful sweetness, and the bell pepper gives this hash a crucial dose of juiciness. We included beans and spinach to make this a complete meal, but you could also omit them if you’re looking for a hash to accompany other, more filling breakfast dishes. Wishing you a nice weekend and hope you’ll give this a try
Potato and Fennel Hash Skillet
Serves: 3-4 as a main, 6 as a side
Ingredients
- 3 medium Yukon gold potatoes (about 1 lb) - cubed into 1-inch pieces
- sea salt
- 1 large fennel bulb (about ½ lb) - stalks removed, cubed into 1-inch pieces
- avocado/olive oil or other cooking oil of choice
- 1 yellow onion - diced
- 1 red, yellow or orange bell pepper - sliced into 1-inch pieces
- 4 cloves of garlic - minced
- 1 teaspoon brown rice vinegar
- 1 teaspoon ground coriander
- 1 teaspoon nutritional yeast (optional)
- freshly ground black pepper
- 1½ cups cooked black beans (15 oz can)
- 2 packed cups spinach (optional)
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topping suggestions
- sliced scallions
- cubed avocado
- cherry tomatoes
- sliced jalapeno
- sliced radishes
- hot sauce
Instructions
- Place the potatoes into a pot. Cover with plenty of water, salt well, and bring up to a boil over high heat. Boil for about 20 minutes, until the potatoes are easily pierced with a fork. At about the last 5 minutes of boiling, add the fennel and let it boil together with the potatoes, until the potatoes are done cooking.
- Meanwhile, heat oil in a large pan (a cast iron skillet is ideal) over medium heat. Add the onion, bell pepper, and a pinch of salt, and sauté until the onions are translucent and the pepper is soft, about 8-10 minutes. Add the garlic and mix it in for about 30 seconds, until fragrant. Remove the sautéed vegetables from the pan into a medium bowl and set aside until later. Wipe off any brown bits or pieces from the pan but no need to wash it.
- Once the potatoes are done cooking, drain them together with the fennel. Add more oil to the same pan you used for sautéing earlier and heat it up over medium heat. Add the potatoes and fennel to the pan, along with the vinegar, coriander, nutritional yeast (if using), black pepper, and more salt to taste. Stir once to combine, then spread out the vegetables in an even layer in the pan and let sit, undisturbed, for about 4-5 minutes. Once the underside of the potatoes looks golden, carefully flip the vegetables and let the other side brown for 4-5 minutes. Keep stirring the hash once every few minutes, until the hash looks golden and nicely browned in some places, about 25 minutes in total. Add the onions and pepper back to the skillet with the potatoes. Stir in the black beans and spinach (if using), letting everything warm through and wilting in the spinach. Taste for salt and pepper, and adjust if needed. Serve the hash, topped with your choice of toppings: scallions, avocado, tomatoes, jalapeño, radishes, and/or hot sauce, or all of the above. Enjoy!
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