Fiddlehead Fern And Potato Hash Recipes

FIDDLEHEAD FERN AND POTATO HASH

Fiddlehead Fern and Potato Hash image

A fine source of vitamins A and C, chewy fiddleheads are like a cross between asparagus and green beans-and they go so well with a potato hash. For a stand-alone meal, top each serving with a poached egg.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

Coarse salt and ground black pepper
1 1/2 pounds small potatoes, scrubbed and halved
1/2 pound fiddlehead ferns, cleaned and trimmed
2 tablespoons extra-virgin olive oil
1 shallot, thinly sliced

Steps:

In a medium pot of salted water, bring potatoes to a boil and cook until knife-tender, about 8 minutes. Add fiddleheads and cook until bright green, about 1 minute. Drain and set aside.
Heat oil in a medium skillet over medium-high heat and cook shallot until golden, about 2 minutes. Add potatoes and fiddleheads and cook, stirring, until golden brown, about 4 minutes. Season with salt and pepper.

Nutrition Facts : Calories 206 g, Fat 7 g, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 57 g

FIDDLEHEAD FERNS

Fiddlehead Ferns image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound fiddlehead ferns
3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper

Steps:

Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

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