Fennel Apple Hash

 by Stacey Amagrande

 

Category,
Yields1 Serving
 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 tbsp extra virgin olive oil
 Salt and pepper
1

Heat the EVOO in a large heavy or cast iron pan.

2

Toss in the potatoes, season with salt and pepper. Cook about 5 minutes then add the onion.

3

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

4

Add the rosemary then cook another 6 minutes until the hash is becoming uniformly brown. Stop stirring and cook 2 more minutes.

5

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!

Ingredients

 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 tbsp extra virgin olive oil
 Salt and pepper

Directions

1

Heat the EVOO in a large heavy or cast iron pan.

2

Toss in the potatoes, season with salt and pepper. Cook about 5 minutes then add the onion.

3

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

4

Add the rosemary then cook another 6 minutes until the hash is becoming uniformly brown. Stop stirring and cook 2 more minutes.

5

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!

Notes

Fennel Apple Hash
IngredientsDirections