18
BREAKFAST & BRUNCH
WHITE AND SWEET POTATO HASH WITH FENNEL
A twist on traditional hash, this dish could also make a great
dinner side dish.
Makes 5 cups (1.25 L)
Approximate preparation time: 10 minutes, plus
25 minutes for cooking
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor. Chop the parsley,
about 15 seconds; remove and reserve. Add the onions
and pulse to chop, about 6 pulses; remove work bowl
assembly and reserve.
Insert the slicing disc assembly, adjusted to 6mm, into
the large work bowl. Slice both the white and sweet
potatoes. Remove sliced potatoes and cut into
½-inch (1.25 cm) dice.
Adjust the slicing disc to 4mm and slice the fennel.
Put 2 tablespoons (30 ml) of butter into a large sauté pan
over medium heat. Once the butter has melted, add the
onion, potatoes, fennel, salt, pepper and thyme. Sauté
vegetables, stirring occasionally, for about 20 to 25
minutes, covering pan for the last 5 to 8 minutes. For a
crisper hash, uncover and toss over heat for an additional
5 minutes.
Toss with remaining butter and reserved parsley.
Taste, adjusting seasoning accordingly, and serve.
Nutritional information per serving:
Calories 118 (26% from fat)
|
carb. 20g
|
pro. 2g
|
fat 3g
|
sat. fat 2g
|
chol. 9mg
|
sod. 179mg
|
calc. 26mg
|
fi ber 3g
¼ CUP (50 ML) FRESH PARSLEY
1 SMALL ONION, CUT INTO
1-INCH (2.5 CM) PIECES
1 POUND (500 G) YUKON GOLD
POTATOES, SCRUBBED WELL
½ POUND (250 G) SWEET
POTATOES, SCRUBBED WELL
1 MEDIUM FENNEL BULB
3 TABLESPOONS (45 ML) UN-
SALTED BUTTER, DIVIDED
¾ TEASPOON (3.75 ML) KOSHER
SALT
½ TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER
½ TEASPOON (2 ML) DRIED
THYME
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