This is great with a fried egg.
Ingredients
Makes 6 servings
Step 1
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.
Step 2
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.
Nutrition Per Serving
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Reviews (4)
Back to TopThis was tasty and a fun change with the fennel! We served this with scrambled eggs which was a lovely match. If I make this again I will make a few changes (hence the 3 forks): boil potatoes before frying and then add a small onion finely chopped to fry with the potato, steam fennel rather than boiling it.
Anonymous
10/19/2010
伟大的秘诀!我为我和我的合作伙伴brunch today and we both loved it. We ate it with poached eggs served over top. I anticipate making this again and again on lazy weekend mornings.
meganimal
Victoria, BC
8/22/2010
Hated it, but the guests all loved it, and several demanded copies of the recipe (the ultimate compliment, hence the three forks). So, try it anyway. I was trying to beef up for a large party and used a larger proportion of potatoes than the recipe called for. Really, I think equal amounts would have been an overpowering flavor.
chicorytrickory
boston, ma
5/18/2010
I made this for breakfast this morning and followed the recipe exactly and it was perfect. My husband loved it and I will definitely be making it again! We had it with applewood smoked bacon and fried eggs and it was fantastic.
chefemilee
Concord, CA
1/18/2010
