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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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.
pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
Kosher salt and ground black pepper
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