Artichoke and Potato Hash

Name: Artichoke and Potato Hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 serving(s)
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

(2)

Recipe by SarasotaCook

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.

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READY IN: 40mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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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