wholeliving

Fiddlehead Fern and Potato Hash

A fine source of vitamins A and C, chewy fiddleheads are like a cross between asparagus and green beans. For a stand-alone meal, top each serving with a poached egg.
Whole Living, May 2012
  • Yield Serves 4
Add to Shopping List

Ingredients

  • Coarse salt and ground black pepper
  • 1 1/2 pounds small potatoes, scrubbed and halved
  • 1/2 pound fiddlehead ferns, cleaned and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, thinly sliced

Directions

  1. 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.

  2. Heat 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 golden brown, about 4 minutes. Season with salt and pepper.

Recipe Reviews