White and Sweet Potato Hash with Fennel

Makes 5 cups Approximate preparation time: 10 minutes, plus 25 minutes for cooking


No servings information available


¼ cup fresh parsley 1 small onion, cut into 1-inch pieces 1 pound Yukon Gold potatoes, scrubbed well ½ pound sweet potatoes, scrubbed well 1 medium fennel bulb 3 tablespoons unsalted butter, divided ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon dried thyme

Nutritional information

Nutritional information per serving: Calories 118 (26% from fat) | carb. 20g | pro. 2g | fat 3g | sat. fat 2g | chol. 9mg | sod. 179mg | calc. 26mg | fiber 3g


Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Chop the parsley, about 15 seconds; remove and reserve. Add the onions and pulse to chop, about 6 pulses; remove work bowl assembly and reserve. Insert the slicing disc assembly, adjusted to 6mm, into the large work bowl. Slice both the white and sweet potatoes. Remove sliced potatoes and cut into ½-inch dice. Adjust the slicing disc to 4mm and slice the fennel. Put 2 tablespoons of butter into a large sauté pan over medium heat. Once the butter has melted, add the onion, potatoes, fennel, salt, pepper and thyme. Sauté vegetables, stirring occasionally, for about 20 to 25 minutes, covering pan for the last 5 to 8 minutes. For a crisper hash, uncover and toss over heat for an additional 5 minutes. Toss with remaining butter and reserved parsley. Taste, adjusting seasoning accordingly, and serve.