Shaved Fennel & Potato Hash With Smoked Pork Belly (Slab Bacon)
Serves 6 to 8. Recipe is by Jaime Hernandez, executive chef of Juban’s Restaurant. This recipe works best in a well-seasoned, cast-iron skillet. Serve with two sunny-side-up eggs for a hearty meal.
8 ozs. bacon, cut into small cubes or strips
8 ozs. onions, shaved thin on mandolin
4 medium fennel bulbs, about 1 lb., shaved thin
1/2 oz. seasoned salt
1 lb. fresh potatoes, shredded (young potatoes work best)
1/2 oz. fresh herbs (rosemary and parsley are good)
1. Over medium heat, render bacon in the skillet, cooking until it is crisp and golden brown. Remove pan from the fire and drain bacon on a paper-towel lined plate.
2. Drain all but 2 tablespoons of fat from the pan. Put pan over medium heat and add the onions, fennel and seasoned salt. Cook for about 5 minutes, stirring gently. Fold potatoes into mixture and cook for 5 minutes, stirring gently.
3. Add bacon and fresh herbs and fold together, then cook until potatoes are tender, about 5 to 10 minutes.