Artichoke and Potato Hash
- Ready In:
- 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
- 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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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.