Artichoke and Potato Hash
"Now I hope that everyone remembers growing up making roast beef, corned beef or chicken hash. Throw in a little of this, a little of that ... carrots, potatoes, celery, some gravy or broth, some seasoning, etc and presto. Throw a couple of eggs on top and dinner was served. Well this is more of a hash I love to serve with grilled steak rather than a main course, but it is still a method. Now I like to make a large batch of this, but if you just want a small side dish or want to make it more of a main course it is easy to adjust."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 2 cups artichokes (canned in water and rough chopped)
- 2 cups red potatoes, peeled and rough chopped
- 1 1⁄2 cups onions, chopped
- 3 scallions, diced
- 2 tablespoons capers
- 1 teaspoon garlic, minced
- 1 tablespoon rosemary, fresh and chopped fine, to taste
- 1⁄2 cup chicken broth (approximately)
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
directions
- This to me is best in a cast iron skillet or a stainless pan vs non stick. But use what you have.
- A one pan dish -- In a large sauce pan, melt the butter and add the oil. Add the onion and garlic and cook 2 minutes. Add the potatoes and a little broth and cook until the potatoes start to get slightly brown and soft. This will take around 8-10 minutes. During that time add a little broth at a time for a little moisture. Then the last 5 minutes, add the artichokes, capers, s/p, scallions, and rosemary. A little broth if necessary and cook another 5 minutes until everything is soft and it resembles a nice hash. Serve with fresh slices of flank or skirt steak or a nice fillet. Chicken is also great with this too.
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Reviews
-
I made this for the first time about two months ago (maybe three?) and one other time since. We actually really ejoyed this dish. Taking two of the chef's suggestions, we served this alongside a nice steak but with a fried egg on top. Mmmmmm! I went ahead and used frozen hashbrowns that were thawed and drained and we left out the capers due to personal preference. I found the cook time to be pretty much spot on, depending on how you like your potatoes (we like ours crispy and brown on the outside with a nice tender inside). We thought this was great! And thanks for posting! -
I don't want to give it one star, but I will not make this recipe again. I tried following directions, but was unclear if I was supposed to add the artichoke mix the last 5 minutes and it'd be done or cook it the last 5 minutes plus an additional 5 minutes totaling cooking time to 13-15 minutes. The potatoes took longer than the time given and the rosemary over powered the hash and the potatoes had no flavor. I tried adding more chicken broth to speed up the cooking, but that didn't work. At that point, I gave up and added red wine, a little balsamic vinegar and the drippings from the steak. Unfortunately, nothing could save this side dish. Good thing I cut the recipe in half. Would have been a shame to throw away so much food.
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
