Artichoke and Potato Hash |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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.
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