Roasted Pepper and Fennel Hash


 1 fennel bulb, fronds and stalks removed, bulb diced
 2 bell peppers, any color, diced
 2 lbs potatoes, diced
 Olive oil for tossing
 Salt + pepper


1. Preheat oven to 425 F
2. Toss the diced veggies onto a parchment lined baking sheet or cast iron skillet. Coat with olive oil and toss to make sure everything is covered
3. Season with salt and pepper to taste, bake for 40-50 minutes, until everything is tender.
4. Serve with an egg on top or with sausage for breakfast for dinner (or any other way you would like)!

Recipe adapted from []