Braised Vegetable Hash

Name: Braised Vegetable Hash
Ingredients: 1 cup extra-virgin olive oil; 2 thyme sprigs; 1 garlic clove; 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice; Salt; 1 fennel bulb, cut into 1/4-inch dice, fronds reserved for garnish; 1 medium red onion, diced; 1 medium red bell pepper, diced; 2 tablespoons red wine vinegar

9 ingredients

17 steps

Ingredients

1 cup extra-virgin olive oil
2 thyme sprigs
1 garlic clove
3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
Salt
1 fennel bulb, cut into 1/4-inch dice, fronds reserved for garnish
1 medium red onion, diced
1 medium red bell pepper, diced
2 tablespoons red wine vinegar

Directions

1

In a saucepan, combine the oil, thyme and garlic.
2

Add the potatoes and heat slowly until they begin to sizzle.
3

Cook over moderate heat until the potatoes are barely cooked, 5 minutes.
4

Remove from the heat and let stand for 10 minutes.
5

Using a slotted spoon, transfer the potatoes to a plate and season with salt.
6

Discard the garlic and thyme; reserve the oil.
7

Transfer 2 tablespoons of the reserved oil to a large skillet.
8

Add the fennel, onion and red pepper and season with salt.
9

Cover and cook over low heat, stirring, until the vegetables are softened, 10 minutes.
10

Add the vinegar and cook until evaporated, 2 minutes.
11

Scrape the vegetables into a bowl.
12

Wipe out the skillet.
13

Add 2 tablespoons of the reserved oil and heat until shimmering.
14

Add the blanched potatoes and cook over moderately high heat, stirring once or twice, until crisp, 5 minutes.
15

Return all of the vegetables to the skillet and cook over moderately high heat, stirring, for 2 minutes.
16

Season with salt.
17

Transfer the vegetables to a bowl, garnish with fennel fronds and serve.