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Red Flannel Hash
EatingWell Test Kitchen
“This vegetarian beet, fennel and potato hash recipe is a healthy side dish for simple baked chicken. Or top it with a fried egg or flakes of smoked trout.”
2 cups diced peeled beets ( ½ inch; about 2 medium)
2 cups diced russet potatoes ( ½ inch)
2 tablespoons extra-virgin olive oil, divided
1 cup diced fennel bulb plus ¼ cup chopped fronds for garnish
1 cup diced shallots
1 large clove garlic, minced
½ teaspoon salt
¼ teaspoon ground pepper
1Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam for 4 minutes. Add potatoes, cover and steam until just tender, 5 to 7 minutes more.
2Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add diced fennel and shallots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add the remaining 1 tablespoon oil and the steamed vegetables; cook, stirring occasionally, until the vegetables are starting to brown, 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Stir in salt and pepper and fennel fronds, if using.