Fennel-Potato Hash
7 ingredients
1 steps
Ingredients
- 2 tablespoons olive oil
- 2 cups cored, thinly sliced fennel bulb
- 1 1/2 cups refrigerated shredded hash brown potatoes
- 1/2 cup vertically sliced yellow onion
- 1 1/2 tablespoons finely chopped fennel fronds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
-
1Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add sliced fennel bulb, hash brown potatoes, and onion to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; stir in chopped fennel fronds, salt, and black pepper.
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