Fennel-Potato Hash

Ingredients

• 0.3 teaspoon pepper black
• 1.5 tablespoons fennel fronds finely chopped
• 2 cups fennel bulb cored thinly sliced
• 1.5 cups hash brown potatoes shredded refrigerated
• 2 tablespoons olive oil 
• 0.3 teaspoon salt 
• 0.5 cup onion yellow vertically sliced

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium heat.
2. Add olive oil to pan; swirl to coat.
3. Add sliced fennel bulb, hash brown potatoes, and onion to pan; cook 12 minutes or until golden brown, stirring frequently.
4. Remove from heat; stir in chopped fennel fronds, salt, and black pepper.