Fennel Apple Hash

                by Stacey Amagrande

1   fennel bulb, top and bottom removed, cored and diced 1/4inch
1   large or 2 small apples, cored and diced 1/4inch
1   small brown onion, diced
2   large or 4 small red potatoes, diced
1   sprig fresh rosemary (about 2 tsp. Minced)
3-4 T.  EVVO
Salt and pepper

Heat the EVOO in a large heavy or cast iron pan. Toss in the potatoes, season with salt and pepper. Cook about 5 minutes then add the onion. Cook another 2 minutes then add the fennel and apple. Stir well then let cook over med-high heat for 6-8 minutes or until potatoes begin to brown. Add the rosemary then cook another 6 minutes until the hash is becoming uniformly brown. Stop stirring and cook 2 more minutes. Serve a long side some hearty greens, eggs or some grilled sausage. Shave a little bit of parmesan cheese on top if you like and enjoy!