Fiddlehead & Crispy Potato Hash

Ingredients

2 medium Russet potatoes, peeled and diced

2 cups fiddleheads, cleaned and trimmed

3 tbsp butter (or olive oil)

2 cloves garlic, minced

½ tsp salt (or to taste)

¼ tsp black pepper

½ tsp red pepper flakes (optional, for heat)

1 tbsp lemon juice

1 tbsp fresh parsley or chives, chopped (for garnish)

Fiddlehead & Crispy Potato Hash



Total Time

22 mins



Makes

4 Servings

This rustic dish combines crispy russet potatoes with tender, garlicky fiddleheads for a flavorful side or light meal. It’s a perfect way to enjoy seasonal foraged greens with a hearty potato base.

Instructions

Bring a pot of water to a boil, add the fiddleheads, and boil for 5 minutes. Drain and rinse under cold water to remove bitterness. Set aside.
Heat 2 tbsp butter in a large skillet over medium heat. Add the potatoes, season with salt & pepper, and cook for 10-12 minutes, stirring occasionally, until golden brown and crispy. Remove and set aside.
In the same skillet, add the remaining 1 tbsp butter and the garlic. Cook for 30 seconds, then add the fiddleheads. Sauté for 3-4 minutes, until tender.
Return the crispy potatoes to the pan, toss everything together, and squeeze lemon juice over the top.
Serve hot! Garnish with fresh parsley or chives.

Tips

Make It Creamy: Stir in grated Parmesan cheese or a drizzle of garlic aioli before serving.
Add Protein: Toss in crisped bacon, sautéed mushrooms, or a fried egg on top for a hearty meal.
Go Bold with Seasoning: Swap the garlic for smoked paprika, curry powder, or fresh thyme for a different flavor twist.

Fiddlehead & Crispy Potato Hash



Total Time

22 mins



Makes

4 Servings

Ingredients

2 medium Russet potatoes, peeled and diced

2 cups fiddleheads, cleaned and trimmed

3 tbsp butter (or olive oil)

2 cloves garlic, minced

½ tsp salt (or to taste)

¼ tsp black pepper

½ tsp red pepper flakes (optional, for heat)

1 tbsp lemon juice

1 tbsp fresh parsley or chives, chopped (for garnish)

This rustic dish combines crispy russet potatoes with tender, garlicky fiddleheads for a flavorful side or light meal. It’s a perfect way to enjoy seasonal foraged greens with a hearty potato base.

Instructions

Bring a pot of water to a boil, add the fiddleheads, and boil for 5 minutes. Drain and rinse under cold water to remove bitterness. Set aside.
Heat 2 tbsp butter in a large skillet over medium heat. Add the potatoes, season with salt & pepper, and cook for 10-12 minutes, stirring occasionally, until golden brown and crispy. Remove and set aside.
In the same skillet, add the remaining 1 tbsp butter and the garlic. Cook for 30 seconds, then add the fiddleheads. Sauté for 3-4 minutes, until tender.
Return the crispy potatoes to the pan, toss everything together, and squeeze lemon juice over the top.
Serve hot! Garnish with fresh parsley or chives.

Tips

Make It Creamy: Stir in grated Parmesan cheese or a drizzle of garlic aioli before serving.
Add Protein: Toss in crisped bacon, sautéed mushrooms, or a fried egg on top for a hearty meal.
Go Bold with Seasoning: Swap the garlic for smoked paprika, curry powder, or fresh thyme for a different flavor twist.