Potato and Fennel Hash Skillet

Ingredients

• 3 medium (about 454 g/1 lb)Yukon Gold potatoes, cut into 2.5 cm cubes
• to tastesea salt
• 1 large (about 227 g/½ lb)fennel bulb, stalks removed and cut into 2.5 cm cubes
• as neededavocado oil, olive oil or other cooking oil
• 1yellow onion, diced
• 1red, yellow or orange pepper, cut into 2.5 cm pieces
• 4 clovesgarlic, minced
• 1 teaspoon (5 ml)brown rice vinegar
• 1 teaspoon (about 2 g)ground coriander
• 1 teaspoon (about 2 g), optionalnutritional yeast
• to tastefreshly ground black pepper
• 360 ml (1½ cups; about 425 g/15 oz can), cookedblack beans
• about 60 g (2 packed cups), optionalspinach
• as desiredtoppings
• to tastescallions, sliced
• to tasteavocado, cubed
• to tastecherry tomatoes
• to tastejalapeño, sliced
• to tasteradishes, sliced
• to tastehot sauce

Instructions

1. 1

   Boil the vegetables

   Put the potatoes in a pot, cover generously with water, salt well and bring to the boil over high heat. Boil for about 20 minutes, until a fork slides easily into them. During the final 5 minutes, add the fennel and cook it with the potatoes.

2. 2

   Cook the aromatics

   Meanwhile, heat oil in a large pan, ideally a cast-iron skillet, over medium heat. Add the onion, pepper and a pinch of salt; sauté for 8–10 minutes, until the onion is translucent and the pepper is soft. Stir in the garlic for about 30 seconds, until fragrant. Transfer the vegetables to a medium bowl. Wipe any browned bits from the pan, without washing it.

3. 3

   Brown the hash

   Drain the cooked potatoes and fennel. Heat more oil in the same pan over medium heat, then add the vegetables, vinegar, coriander, nutritional yeast if using, black pepper and salt to taste. Stir once, spread everything into an even layer and leave undisturbed for 4–5 minutes. When the undersides of the potatoes are golden, carefully turn the vegetables and brown the other side for 4–5 minutes. Continue stirring every few minutes until the hash is golden and browned in places, about 25 minutes in total.

4. 4

   Finish and serve

   Return the onion and pepper mixture to the pan. Stir in the black beans and spinach, if using, and cook until warmed through and the spinach has wilted. Taste and adjust the salt and pepper. Serve with your choice of scallions, avocado, tomatoes, jalapeño, radishes and hot sauce.

What is potato and fennel hash?

Hash is a skillet dish built around chopped ingredients cooked together until browned. It is often associated with home-style cooking, where potatoes and whatever vegetables are on hand become a satisfying meal.

Here, fennel brings a gentle anise-like note to the potatoes, while black beans and spinach make the skillet more substantial. Fresh toppings add contrasting flavours and textures just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 13g protein, 75g carbs, 8g fat.

Potatoes and beans provide most of the carbohydrate, with beans also supplying much of the protein. Cooking oil and avocado contribute most of the fat, while the vegetables add fibre and some natural sugars. Pair a serving with a generous side salad, or add extra spinach, to round out the plate.

Why parboil the potatoes?

Even cooking: boiling the potato cubes first softens their centres before they go into the pan. Adding the fennel for only the last 5 minutes cooks it without letting it become too soft.

Dry surface: drain the vegetables well before frying. Excess water can slow browning and make the hash steam rather than develop crisp edges.

Build flavour in stages

Aromatics first: sauté the onion and pepper until soft, then add the garlic briefly so it becomes fragrant without burning. Setting them aside makes space for the potatoes to brown.

Seasoning: vinegar adds a little tang, while coriander gives the potatoes a warm, savoury flavour. Nutritional yeast is optional, so leave it out if you do not have it.

How to get browned edges

Leave it alone: after spreading the potatoes and fennel in the pan, give them 4–5 minutes without stirring. Turning them too soon can prevent a golden crust from forming.

Work in rounds if needed: the vegetables should sit in a reasonably even layer. If your pan is crowded, brown them in batches, then bring everything together to finish.

Check the texture and timing

The potatoes are ready for the skillet when a fork can pierce them easily, after about 20 minutes of boiling. In the pan, look for golden patches and browned edges; the hash takes about 25 minutes to brown overall.

Add the spinach and beans at the end. The beans only need to warm through, and the spinach is ready when wilted.

Choose fresh toppings

Creamy avocado, juicy cherry tomatoes and crisp radishes make a fresh contrast to the hot, browned vegetables. Scallions bring a mild onion flavour, while sliced jalapeño and hot sauce add heat.

Serve the toppings separately or arrange a selection over each portion so everyone can choose their own combination.

Make it a meal

The black beans contribute protein and make the skillet more filling, while potatoes provide most of its starchy base. A simple green salad or lightly dressed leafy vegetables work well alongside it.

For a more substantial spread, serve with toast or warm flatbread. Keep richer additions such as avocado as toppings, where they can be portioned to taste.

Recipe notes & tips

• Cut the potatoes and fennel into similarly sized pieces so they cook evenly.
• Salt the potato cooking water well, then taste the finished hash before adding more.
• Wipe browned bits from the pan after sautéing, but leave the pan unwashed as directed.
• Let the vegetables sit undisturbed long enough to develop golden undersides.
• Drain the beans well so they do not add excess moisture to the skillet.
• Add fresh toppings just before serving to keep their textures distinct.

Variations

• More greens: Stir in extra spinach at the end and cook until just wilted.
• Smoky flavour: Add smoked paprika with the coriander when seasoning the potatoes.
• Extra heat: Serve with additional sliced jalapeño or hot sauce.
• Crisp topping: Scatter toasted pumpkin seeds over each portion before serving.
• Citrus finish: Add a squeeze of lemon at the table for a brighter flavour.

Common mistakes to avoid

• Stirring too often: the potatoes need several minutes undisturbed to brown, so wait before turning them.
• Crowding the pan: packed vegetables tend to steam; brown them in batches if they cannot sit in an even layer.
• Adding garlic too early: it can burn while the onion softens, so stir it in only for the final 30 seconds of sautéing.
• Skipping the drain: wet potatoes and fennel can hinder browning, so drain them thoroughly before adding them to the pan.
• Overcooking the spinach: add it near the end and stop once it has wilted.
• Forgetting to taste: check the seasoning after the beans and spinach are warmed through, then adjust salt and pepper.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium heat until hot, stirring occasionally; add fresh toppings after reheating.

Frequently asked questions