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Yukon Gold and Artichoke Hash

Yukon Gold and Artichoke Hash

By Calvin CoxDecember 10, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

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.

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.

Ingredients
  • 1

    pound Yukon Gold potatoes, peeled and cut into 1-inch chunks

  • Kosher salt and ground black pepper

  • 2

    tablespoons salted butter

  • 1

    tablespoon extra-virgin olive oil

  • 1

    medium yellow onion, chopped

  • 12

    ounce bag frozen whole artichoke hearts, thawed, halved and patted dry OR frozen quartered artichokes, thawed and patted dry

  • 1

    medium garlic clove, minced

  • 3

    tablespoons finely chopped fresh flat-leaf parsley, divided

  • Lemon wedges, to serve

Step 1

In 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.

Step 2

In the same skillet over medium-high, combine the butter and oil; heat until the butter begins to foam. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 5 to 6 minutes.

Add the cooked potatoes, the artichokes, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are well browned, 8 to 10 minutes.

Step 3

Off heat, stir in the garlic and 2 tablespoons of parsley, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining parsley. Serve with lemon wedges.

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