Leftovers from these roasted potatoes, fennel, carrots and onions became hash browns for brunch on Sunday.
Just added some green onions and red pepper and browned in butter!
Served with sunny side up eggs and fresh Valencia orange juice squeezed by hand (literally, no juicer of any kind here) by my husband!
Bought the Valencia’s at the farmers market. Hand picked the day before…love it !!!