They have a woody and bitter taste that I just love. Growing up we always had them simply steamed with salt or vinegar, however lately I have really enjoyed experimenting with these little guys in my own kitchen and seeing what I could come up with.
Fiddlehead (Breakgreen) Hash
- ½ lb thick cut bacon
- 1 1/2 lbs russeet potatoes chopped into bite size pieces
- 1 very small onion chopped
- 1 tablespoon butter
- 1 lb fiddle head ferns cleaned well
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Place the potatoes in a large pot of water and bring it to a boil. Allow them to cook until just tender, but not mushy, about 10 to 12 minutes. Drain and set aside.
In a large skillet cook the bacon until crispy. Drain the pan leaving a couple teaspoons of grease in the bottom and set the bacon aside.
Add butter, and onion. Sauté for 3-4 minutes or until the onion begins to soften.
Add the potatoes and fiddle heads and sauté for another 6 to 7 minutes, or until the potatoes have begun to brown and the fiddleheads have softened.
Crumble bacon and return it to the pan with salt and pepper toss well to combine.
Adjust seasonings, and remove from heat. Serve warm.