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Yukon Gold and Artichoke Hash
Fresh artichoke hearts would undoubtedly be delicious here, but being pragmatists, we use frozen because they don’t require time-consuming prep. Thaw them, pat them dry and halve them (quartered artichokes can be used as is) and they’re ready for the skillet. This hash is great with eggs for breakfast, or serve it alongside just about any type of roast or braise.
4 to 6
Servings
Tip
Don’t forget to pat the artichokes dry after thawing to remove excess moisture. They’ll brown more quickly and deeply if excess moisture has been wicked away.
35 minutes
Ingredients
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1
pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
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Kosher salt and ground black pepper
Directions
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01In a 12-inch nonstick skillet, combine the potatoes, ¼ teaspoon salt and 2 cups water. Bring to a simmer over medium-high, then cover and cook, stirring occasionally, until a skewer inserted into the potatoes meets a little resistance, 8 to 9 minutes. Drain in a colander and set the potatoes aside; wipe the skillet clean.
Reviews
November 20, 2023
Great for Brunch with Eggs
Like other reviewers, I substituted jarred artichoke hearts for the frozen because that is what I had on hand. I made this for brunch and served with fried eggs. So good!!
November 3, 2022
Grubbin'
Never would have thought this one up on my own, yet it's so obvious, easy, and good. No frozen artis at the store, so I ended up using 2 cans of marinated hearts.
October 10, 2023
This was the business
I used marinated jarred artichokes since that is what I had on hand. This will be a new regular side dish!
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