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Yukon Gold and Artichoke Hash
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
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
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1
pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
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Kosher salt and ground black pepper
Directions
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01In 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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