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.