This Roasted Fennel Breakfast Hash is simple and delicious. Baby redskin potatoes roast with fennel and onions and is served topped with a poached (or fried) egg. Yields 6 servings in about an hour.

Roasted Fennel Breakfast Hash

Weekends are all about breakfast.

And breakfast usually consists of some sort of hash that we can put an egg on top of. Recently I whipped up this simple sheet pan hash. As you’ll soon see, this hash is incredibly easy, as any oven-roasted hash should be, and if you’ve never had the pleasure of experiencing roasted fennel- you’re in for a treat. The fennel softens yet a slight crunch remains. The edges caramelize and the licorice flavor mellows out so just a hint remains. It’s utterly scrumptious.

Roasted Fennel Breakfast Hash

Tossed with tender roasted potatoes, Parmesan cheese, chopped fresh parsley and fennel fronds, topped with a poached or fried egg!

Roasted Fennel Breakfast Hash ingredients

To Make This Roasted Fennel Breakfast Hash You Will Need:

  • redskin potatoesThe base of this breakfast hash.
  • yellow onionLends delicious onion flavor.
  • fennel bulb – Adds a mellow licorice flavor when roasted.
  • avocado oilOr substitute with extra light olive oil.
  • paprikaUse freshly grated for best flavor.
  • garlic powderLends garlic flavor that’s sweeter yet milder than fresh garlic.
  • kosher saltEnhances the flavors in this dish.
  • freshly ground black pepperAdds some subtle bite and flavor.
  • parmesan cheeseUse freshly grated for best flavor.
  • parsley (fresh) – Adds a pop of color and herbaceous flavor.
  • fennel frondsReserved from the fennel and chopped. Adds bright anise flavor.
  • poached or fried eggsFor serving.

potatoes, fennel and onion on roasting sheet pan

Preheat your oven to 400℉ (or 200℃).

On a rimmed baking sheet, add 2 pounds diced redskin potatoes, 1 diced medium yellow onion and 1 fennel bulb that has been diced.

drizzle with oil and season

Drizzle with 2-1/2 tablespoons avocado oil and season with 1 teaspoon kosher salt, 1 teaspoon paprika, 3/4 teaspoon garlic powder and lots of freshly ground black pepper.

toss to combine

Using a spatula, stir and toss to combine.

roasted potatoes, fennel and onions

Evenly spread the potato and fennel mixture out and slide onto the middle rack of your preheated and roast for 30 to 35 minutes. Or until the potatoes are fork tender and the fennel is soft with a little texture remaining.

sprinkle with parmesan, parsley and fennel fronds

Sprinkle with 1/4 cup freshly grated parmesan cheese, 1 tablespoon each minced fresh parsley and fennel frond.

toss to combine

Toss one last time to combine.

With the oven turned off, slide the pan back in to keep warm and work on poaching or frying the eggs.

Serve spoonfuls of the roasted fennel breakfast hash onto plates and top with your choice of egg. Season the egg with a little salt and pepper and extra mince parsley and fennel fronds.

Roasted Fennel Breakfast Hash

Immediately break into the egg so the yolk can cascade down and overtop of the hash.

Roasted Fennel Breakfast Hash

Serve with buttered toast and prepare to fall in love.

Roasted Fennel Breakfast Hash

Enjoy! And if you give this Roasted Fennel Breakfast Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Fennel Breakfast Hash

Roasted Fennel Breakfast Hash
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Yield: 6 servings

Roasted Fennel Breakfast Hash

This Roasted Fennel Breakfast Hash is simple and delicious. Baby redskin potatoes roast with fennel and onions and is served topped with a poached (or fried) egg. Yields 6 servings in about an hour.

Ingredients

  • 2 pounds redskin potatoes, diced
  • 1 large fennel bulb, diced
  • 1 medium yellow onion, diced
  • tablespoons avocado oil, or extra light olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • freshly ground black pepper, to tast
  • 1 tablespoon minced fresh parsley leaves, plus more for garnish
  • 1 tablespoon minced reserved fennel fronds, plus more for garnish
  • 1/4 cup grated parmesan cheese
  • 6 eggs, poached or fried

Instructions 

  • Preheat your oven to 400℉ (or 200℃).
  • On a rimmed baking sheet, add 2 pounds diced redskin potatoes, 1 diced medium yellow onion and 1 fennel bulb that has been diced.
  • Drizzle with 2-1/2 tablespoons avocado oil and season with 1 teaspoon kosher salt, 1 teaspoon paprika, 3/4 teaspoon garlic powder and lots of freshly ground black pepper.
    Using a spatula, stir and toss to combine.
  • Evenly spread the potato and fennel mixture out and slide onto the middle rack of your preheated and roast for 30 to 35 minutes. Or until the potatoes are fork tender and the fennel is soft with a little texture remaining.
  • Sprinkle with 1/4 cup freshly grated parmesan cheese, 1 tablespoon each minced fresh parsley and fennel frond. Toss one last time to combine.
  • With the oven turned off, slide the pan back in to keep warm and work on poaching or frying the eggs.
  • Serve the hash onto plates and top with a poached or fried egg, salt and pepper and extra parsley and fennel fronds.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1serving, Calories: 259kcal, Carbohydrates: 30g, Protein: 10g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 167mg, Sodium: 572mg, Potassium: 955mg, Fiber: 4g, Sugar: 4g, Vitamin A: 424IU, Vitamin C: 21mg, Calcium: 102mg, Iron: 2mg