Tuesday, March 19, 2013

Fiddlehead Fern and Potato Hash

Most people we talk to prefer to do minimal work with the fiddleheads and let their authentic, nutty nature shine.

The basic recipe:
  1. Blanch fiddleheads in boiling water for 1 minute
  2. Remove from heat, drain, rinse and cool fiddleheads
  3. Heat pan without oil first (so that the oil 'hits' a hot pan, not a cold pan)
  4. Heat up oil in pan
  5. Add chopped garlic
  6. Add blanched fiddleheads
  7. Enjoy!

However, we are always looking for new ways to serve our little fronds.  We found this recipe for Fiddlehead Fern and Potato Hash here.   Two of our favorites: fiddles and fingerling potatoes!

You need:
  • 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


  1. 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.
  2. 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.


    Let us know!

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