Roasted Fennel Potato Hash – Simply Scratch

This Roasted Fennel Breakfast Hash is simple and delicious. Baby redskin potatoes roast with fennel and onions and is served topped with a poached (or fried) egg. Yields 6 servings in about an hour.

Weekends are all about breakfast.

And breakfast usually consists of some sort of hash that we can put an egg on top of. Recently I whipped up this simple sheet pan hash. As you’ll soon see, this hash is incredibly easy, as any oven-roasted hash should be, and if you’ve never had the pleasure of experiencing roasted fennel- you’re in for a treat. The fennel softens yet a slight crunch remains. The edges caramelize and the licorice flavor mellows out so just a hint remains. It’s utterly scrumptious.

Tossed with tender roasted potatoes, Parmesan cheese, chopped fresh parsley and fennel fronds, topped with a poached or fried egg!

To Make This Roasted Fennel Breakfast Hash You Will Need:

• redskin potatoes – The base of this breakfast hash.
• yellow onion – Lends delicious onion flavor.
• fennel bulb – Adds a mellow licorice flavor when roasted.
• avocado oil – Or substitute with extra light olive oil.
• paprika – Use freshly grated for best flavor.
• garlic powder – Lends garlic flavor that’s sweeter yet milder than fresh garlic.
• kosher salt – Enhances the flavors in this dish.
• freshly ground black pepper – Adds some subtle bite and flavor.
• parmesan cheese – Use freshly grated for best flavor.
• parsley (fresh) – Adds a pop of color and herbaceous flavor.
• fennel fronds – Reserved from the fennel and chopped. Adds bright anise flavor.
• poached or fried eggs – For serving.

Preheat your oven to 400℉ (or 200℃).

On a rimmed baking sheet, add 2 pounds diced redskin potatoes, 1 diced medium yellow onion and 1 fennel bulb that has been diced.

Drizzle with 2-1/2 tablespoons avocado oil and season with 1 teaspoon kosher salt, 1 teaspoon paprika, 3/4 teaspoon garlic powder and lots of freshly ground black pepper.

Using a spatula, stir and toss to combine.

Evenly spread the potato and fennel mixture out and slide onto the middle rack of your preheated and roast for 30 to 35 minutes. Or until the potatoes are fork tender and the fennel is soft with a little texture remaining.

Sprinkle with 1/4 cup freshly grated parmesan cheese, 1 tablespoon each minced fresh parsley and fennel frond.

Toss one last time to combine.

With the oven turned off, slide the pan back in to keep warm and work on poaching or frying the eggs.

Serve spoonfuls of the roasted fennel breakfast hash onto plates and top with your choice of egg. Season the egg with a little salt and pepper and extra mince parsley and fennel fronds.

Immediately break into the egg so the yolk can cascade down and overtop of the hash.

Serve with buttered toast and prepare to fall in love.

Enjoy! And if you give this Roasted Fennel Breakfast Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!