Artichoke And Potato Hash
- 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.
artichokes, red potatoes, onions, scallions, capers, garlic, rosemary, chicken broth, salt, butter, olive oil
Taken from www.food.com/recipe/artichoke-and-potato-hash-383349 (may not work)