Fennel is one of those vegetables that you know exists, however, fennel is not found that often in regular old cooking. It is a shame because this plant is so versatile. When raw it taste like licorice and when cooked it has a nutty flavor. It is the best when you can buy the bulb with the stock/leaves, as all parts of this plant can be used. I recently became a fan of fennel because of this hash recipe, and I think you will enjoy it too. The hash includes another odd veggie, the Peruvian Potato which is distinctly purple and delicious. Give both these veggies a try:
Fennel & Peruvian Potato Hash with a Fried Egg
Serves 2 - a perfect dish for breakfast, brunch or a late dinner!
Ingredients
1/2 large fennel bulb and stock
2 1/2 tablespoons olive oil
4 medium Peruvian potatoes, cut into 1/2- to 3/4-inch cubes, rinsed & dried with clean towel
1/2 teaspoon fine sea salt
Freshly ground pepper
1 large garlic clove, chopped
1/4 cup finely chopped fennel fronds
2 eggs
Pictured: Peruvian Potato
Preparation
Remove core from fennel bulb (as seen in the picture) and cut fennel into 1/2-inch cubes. Finely chop enough fennel fronds to measure 1/4 cup.
Remove core from fennel bulb (as seen in the picture) and cut fennel into 1/2-inch cubes. 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 skillet (I used a cast iron pan) 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 chopped fennel fronds, cook 2 minutes. Put hash on serving plates. In the same skillet heat 1/2 tablespoon oil and fry your eggs. Once ready serve eggs hot on top of the hash and ENJOY!
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