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Farm To People

Kitchen Notebook

June 06, 2016

Fingerling and Fiddlehead Hash

25 Mins

Prep Time: 25 Minutes

Serves 2

Ingredients:

  • 8 oz Fiddlehead Ferns, cleaned and trimmed
  • 1 lb Fingerling Potatoes, halved
  • 1 Tbsp. Sorrel, chopped (optional)
  • 2 Tbsps Olive Oil
  • 1 Shallot, thinly sliced
  • Salt and Pepper, to taste

In a medium pot of salted water, bring potatoes to a boil and cook until knife tender, about 8 minutes. Add fiddleheads and cook until bright green, about 1 minute. Drain and set aside.

Heat olive oil in a medium skillet over medium-high heat and cook shallot until golden, about 2 minutes. Add potatoes and fiddleheads and cook, stirring, until brown, about 4 minutes. Season with salt and pepper and top with sorrel to add a lemony pop!


25 Mins Fiddlehead Ferns fiddleheads Potato Potatoes Sides Sorrel Spring Veg

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25 Mins Fiddlehead Ferns fiddleheads Potato Potatoes Sides Sorrel Spring Veg


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