4 Tbsp Vegetable Oil
2 Large Potatoes Small Diced (2 Cups)
1/2 Cup Cooked Chopped Bacon
1 Bunch of Parsley Chopped
1 Tbsp Minced Garlic
4 Tbsp Butter (unsalted)
Fennel Fronds For Garnish
Hash:
In a large sauté pan add 4 Tbsp of Vegetable Oil over medium heat. When hot add diced potatoes and cook until tender and golden brown, when potatoes are cooked remove and place on paper towels to rest. Return pan to the heat once potatoes are removed and add 2 tablespoons of butter, when butter has melted add garlic and onions and sautéed until translucent (a little browning is fine). When onions and garlic are cooked add diced fennel and bacon and cook Until fennel is tender and slightly caramelized. When this is done add your remaining butter, heavy cream and return the cooked potatoes to the pan. Cook and stir until cream has reduced by half approximately 3/5 minutes. when hot and combined add parsley to finish, season with salt and pepper to taste, cover and set aside while you co
got to have the lime. mash that all up. smells great already. avocado. and then you just slice it up right in there? scoop it right in. mexican haas avocados because of the flavor and the texture. this is so interesting because i always used the avocado first and then throw everything in but you actually have to do the spices first. that s what we do. and i think that makes that little difference. and then i say this is the base and then you can add anything you want. our traditional recipe goes with chopped tomato. okay. and chopped white onion. and white onion. and voila. and that s it. and we ll not even mash it really, huh? we don t mash it. we like it chunky. the traditional way to have it is with a lot of with a lot of things. i thought you were going to
mash that all up. smells great already. avocado. and then you just slice it up right in there? scoop it right in. mexican haas avocados because of the flavor and the texture. this is so interesting because i always used the avocado first and then throw everything in but you actually have to do the spices first. that s what we do. and i think that makes that little difference. and then i say this is the base and then you can add anything you want. our traditional recipe goes with chopped tomato. okay. and chopped white onion. and white onion. and voila. and that s it. and we ll not even mash it really, huh? we don t mash it. we like it chunky. the traditional way to have it is with a lot of with a lot of things. i thought you were going to say with a lot of margaritas.
leave the mayonnaise at home. it s a party outside, so forget the mayonnaise. and we re keeping it light and healthy. a little olive oilila little bit of vinegar. i ll tell you what, this is really good. it will are a good crunch factor. you don t need that mayonnaise still a lot of flavor? a little crunch? delicious. green onion in there as well. i love it. you ll love this, too. another fun side. this is a real easy to make, a brown rice with a little chopped walnuts, chopped celery and chopped white onion. i like that. a little more filling. filling, brown rice good for you and a lot of crunch factor. i think that helps out, too. i love the walnuts. there you go. see what you think. mm. see, we can have flavor without having all the bad calories. fantastic. then for ouentree, here s what i like to do. you can either buy these or make them yourself. get an assortment of wraps. what i do, i cut them into thirds. you want to have everybody try a little differe