Potato and Fennel Skillet Style

Potato and Fennel Hashbrowns Combining potato and fennel is a very new culinary step for me. I love potato and I’m so sad that it’s hardly being featured in recipes anymore. One of my favourite American breakfasts is the skillet potatoes. A nice change from the more common hashbrowns, I always loved the little squares of fried potato. And what’s not to love about a fried potato? (what diet?) The fennel and potato work well together and adding a dash of lemon and fresh parsley really brings the dish to life. It’s a great option for your breakfast for dinner if you want to add some vegetables. The recipes requires a little effort because you steam or boil the fennel and potato first. This helps lessen the frying time so it’s worth it if you want to make sure this is a little healthier. Potato and Fennel Hashbrowns2 Potato and Fennel Skillet Style 2 large potatoes, chopped into squares, par-cooked 1 large fennel bulb, chopped into squares, par-cooked 1 clove garlic, chopped finely 1tsp oil 1 tsp lemon juice salt to taste 1 tbsp. fresh parsley, chopped In a pan heat the oil. Add the potatoes and fry for about 5 minutes. Add the fennel and garlic with the lemon juice and fry for another 2 minutes. Season with salt and parsley.