Milk Street Recipe

Yukon Gold and Artichoke Hash

Name: Yukon Gold and Artichoke Hash
Cook time: 35 min
Total time: 35 min
Yield: 4 to 6 Servings
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

35 minutes

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

1

pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
Kosher salt and ground black pepper

Directions

01

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.

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Yukon Gold and Artichoke Hash