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Fennel and Potato Hash
- 2 small fennel bulbs with fronds
- 2 tablespoons olive oil
- 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes, patted dry
- 1/2 teaspoon fine sea salt
- Freshly ground pepper
- 1 garlic clove, chopped
- 1/4 cup coarsely chopped fresh Italian parsley
Directions:View on Bon Appetit
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