Yukon Gold and Artichoke Hash
- Makes4 to 6 servings
- Cook Time35 minutes
- 3
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.
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