Braised Vegetable Hash

1. 1

   In a saucepan, combine the oil, thyme and garlic.

2. 2

   Add the potatoes and heat slowly until they begin to sizzle.

3. 3

   Cook over moderate heat until the potatoes are barely cooked, 5 minutes.

4. 4

   Remove from the heat and let stand for 10 minutes.

5. 5

   Using a slotted spoon, transfer the potatoes to a plate and season with salt.

6. 6

   Discard the garlic and thyme; reserve the oil.

7. 7

   Transfer 2 tablespoons of the reserved oil to a large skillet.

8. 8

   Add the fennel, onion and red pepper and season with salt.

9. 9

   Cover and cook over low heat, stirring, until the vegetables are softened, 10 minutes.

10. 10

    Add the vinegar and cook until evaporated, 2 minutes.

11. 11

    Scrape the vegetables into a bowl.

12. 12

    Wipe out the skillet.

13. 13

    Add 2 tablespoons of the reserved oil and heat until shimmering.

14. 14

    Add the blanched potatoes and cook over moderately high heat, stirring once or twice, until crisp, 5 minutes.

15. 15

    Return all of the vegetables to the skillet and cook over moderately high heat, stirring, for 2 minutes.

16. 16

    Season with salt.

17. 17

    Transfer the vegetables to a bowl, garnish with fennel fronds and serve.

No additional tips available.