• Ingredients: 36
  • Serves: 6

Fennel and potato hash with small fennel bulbs with fronds, olive oil, yukon gold potatoes, peeled, cut into 1/2-to 3/4-inch cubes, patted dry, fine sea salt, freshly ground pepper, garlic clove, chopped, coarsely chopped fresh italian parsley.

Ingredients

  • 2 small fennel bulbs with fronds
  • 2 tbsps. olive oil
  • 1 1/2 lb. Yukon Gold potatoes, peeled, cut into 1/2-to 3/4-inch cubes, patted dry
  • 1/2 tsp. fine sea salt
  • Freshly ground pepper
  • 1 garlic clove, chopped
  • 1/4 cup coarsely chopped fresh Italian parsley

Cake:

Frosting:

Batter:

Condiments:

  • 1/4 tsp. kosher salt
  • Generous pinch of kona-zanshõ
  • Generous pinch of tõgarashi
  • Generous pinch of freshly ground black pepper
  • Lemon or lime wedges

Directions

  1. 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.

    For this step you will need

  2. Step 2 Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.
  3. Step 3 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.

    For this step you will need

  4. Step 4 Using potato masher, crush potatoes in skillet. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes.

    For this step you will need

  5. Step 5 Add garlic and cook 2 minutes. Stir in parsley. Serve hot.