As gardens fade and the days darken, it’s tempting to forget about what’s going on outdoors until early spring when everything jolts back into life. But this is a missed opportunity. Careful plant choices can reap major benefits in the winter.
It’s well known that certain trees and shrubs can play a leading role in the coldest season, but the right perennials and grasses also can look mesmerizing. By focusing on a plant’s structure and its ability to retain its shape, you can create schemes that look incredible in the fourth season. Read on to discover which plants will maximize this effect and learn to embrace the beauty of winter decay:
Spiky plants and thistles including teasel, echinops, and eryngiums tend to hold their structure brilliantly in the winter.
Echinops
Above: Globe echinops. Photograph by Tobias Myrstrand Leander via Flickr.
In winter, the stiff purple-blue heads of echinops turn brown and maintain their posture.
Grasses
Above: Grasses and perennials in December at Torrey Pines Nature Reserve in La Jolla, California. Photograph by Anne Reeves via Flickr.
Play off these strong forms with billowing clumps of airy grasses such as Deschampsia cespitosa or Molinia caerulea which will fade to blond and buff colors over late autumn and early winter.
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.
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!
Yield: 6servings
Roasted Fennel Breakfast Hash
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.
Prep Time: 20 minutesmins
Cook Time: 35 minutesmins
Additional Time: 5 minutesmins
Total Time: 1 hourhr
2poundsredskin potatoes, diced
1largefennel bulb, diced
1medium yellow onion, diced
2½tablespoonsavocado oil, or extra light olive oil
1teaspoonkosher salt
1teaspoonpaprika
3/4teaspoongarlic powder
freshly ground black pepper, to tast
1tablespoonminced fresh parsley leaves, plus more for garnish
1tablespoonminced reserved fennel fronds, plus more for garnish
1/4cupgrated parmesan cheese
6eggs, poached or fried
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 the hash onto plates and top with a poached or fried egg, salt and pepper and extra parsley and fennel fronds.
