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: 40 mins
• 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

1. This to me is best in a cast iron skillet or a stainless pan vs non stick. But use what you have.
2. 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.