1) Prepare vegetables: Cut potatoes into 1⁄2-inch dice. Set aside. Trim off root end and any feathery fronds from fennel bulb half. Cut fennel into 1⁄2-inch dice. Finely dice onion and bell pepper. Set aside.
2) Cook vegetables: Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat pan. Add potatoes and fennel. Cook for 4 minutes, stirring occasionally to brown evenly. Add onion, bell pepper, garlic powder, paprika, and salt. Cook for an additional 3 minutes, stirring occasionally. Add broth and thyme. Reduce heat to medium and simmer for about 25 minutes or until liquid has evaporated and potatoes are tender.
3) Add cheese: Sprinkle cheese over hash and turn off the heat. Let cheese melt for 3 to 5 minutes, then serve.
Don’t let the fennel scare you! Even though it might look a little strange, with its rounded, greenish-white bulb, green stalks, and feathery fronds on top, there’s nothing weird about it, we promise. It’s used a lot in Italian cooking, and when paired with potatoes, fennel is out of this world!
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