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Roasted Fennel + Potato Hash

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Roasted potatoes and fennel are tossed together, sprinkled with Parmesan, parsley and fennel fronds before being topped with a poached egg. A rustic and hearty breakfast.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, brunch, eggs, fennel, poached eggs, potatoes
Prep Time 20 mins
Cook Time 35 mins
Additional Time 5 mins
Total Time 1 hr
Servings 6 servings
Calories 192
Author Laurie McNamara


  • 1 large fennel bulb with stalks and frond attached (reserve fronds)
  • olive oil
  • kosher salt
  • 2 pounds red-skin potatoes
  • 1 medium sweet onion chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • tablespoon chopped fresh parsley leaves
  • tablespoon chopped reserved fennel fronds
  • 2 tablespoons grated Parmesan cheese
  • 4 poached eggs


  • Preheat your oven to 400°.
  • Trim the stalks off of the fennel bulb and set off to the side. I place mine in a drinking glass filled with a little water to keep them fresh.
  • Cut the fennel bulb in half and then into wedges, keeping the root-end in tact. Place these onto a foil-lined sheet pan, drizzle with olive oil, sprinkle with a few pinches of kosher salt and set off to the side.
  • Rinse the potatoes and pat dry with a kitchen towel. Cut the smaller potatoes in half and the larger ones into quarters. Place the potatoes and onions onto a rimmed, metal baking sheet. Drizzle with a little olive oil, sprinkle with paprika and garlic powder before tossing to combine.
  • Slide the pan with the potatoes and the pan with the fennel into your preheated oven and roast for 20 to 30 minutes. Remove the fennel about 10 minutes before the potatoes and coarsely chop.
  • Combine the chopped parsley and fennel in a small bowl.
  • When the potatoes are fork tender, add the chopped fennel, Parmesan cheese and sprinkle with a little of the parsley and fennel.
  • With the oven off, slide the pan back into the oven to keep warm while making preparing the eggs.
  • Serve the hash onto plates and top with a poached or fried egg, salt and pepper and a little of the parsley and fennel fronds.


Serving: 1g | Calories: 192kcal | Carbohydrates: 32g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 177mg | Potassium: 973mg | Fiber: 4g | Sugar: 5g | Vitamin A: 354IU | Vitamin C: 22mg | Calcium: 84mg | Iron: 2mg