APPLE, POTATO AND ONION HASH
Steps:
- Prick potatoes several times each with a fork and microwave on high for 10 to 12 minutes. Cool potatoes until you can handle them and chop.
- Heat a medium nonstick skillet over medium-high heat with extra-virgin olive oil and butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve.
CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH
Provided by Deborah Madison
Categories Potato Side Vegetarian Quick & Easy Low Cal High Fiber Jerusalem Artichoke Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.
ARTICHOKE AND POTATO FRITTATA
This potato frittata is a delicious brunch dish, but it's hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you'll want to add this to your keeper files. -Sarah Newman, Harvest, Alabama
Provided by Taste of Home
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.
Nutrition Facts : Calories 420 calories, Fat 22g fat (6g saturated fat), Cholesterol 382mg cholesterol, Sodium 1039mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
SALMON WITH POTATO-ARTICHOKE HASH
The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables around sides of pan.
- Place salmon pieces in center of pan, and press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, and sprinkle all over with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is just cooked through, about 20 minutes.
- Meanwhile, make sauce: Stir together 1/2 teaspoon salt, a pinch pepper, parsley, mustard, vinegar, and 1 tablespoon water.
- Gently separate salmon pieces, top with parsley sauce. Serve with vegetables.
Nutrition Facts : Calories 346 g, Fat 12 g, Protein 38 g
ARTICHOKE AND POTATO HASH
Now I hope that everyone remembers growing up making roast beef, corned beef or chicken hash. Throw in a little of this, a little of that ... carrots, potatoes, celery, some gravy or broth, some seasoning, etc and presto. Throw a couple of eggs on top and dinner was served. Well this is more of a hash I love to serve with grilled steak rather than a main course, but it is still a method. Now I like to make a large batch of this, but if you just want a small side dish or want to make it more of a main course it is easy to adjust.
Provided by SarasotaCook
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- This to me is best in a cast iron skillet or a stainless pan vs non stick. But use what you have.
- A one pan dish -- In a large sauce pan, melt the butter and add the oil. Add the onion and garlic and cook 2 minutes. Add the potatoes and a little broth and cook until the potatoes start to get slightly brown and soft. This will take around 8-10 minutes. During that time add a little broth at a time for a little moisture. Then the last 5 minutes, add the artichokes, capers, s/p, scallions, and rosemary. A little broth if necessary and cook another 5 minutes until everything is soft and it resembles a nice hash. Serve with fresh slices of flank or skirt steak or a nice fillet. Chicken is also great with this too.
CHICKEN, POTATO, SQUASH AND ARTICHOKE HASH
Categories Cheese Chicken Potato Poultry Vegetable Sauté Artichoke Butternut Squash Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Cook potatoes and squash in large pot of boiling water until almost tender, about 12 minutes. Drain and cool slightly. Cut vegetables into 3/4-inch dice. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Divide butter between 2 heavy large skillets and melt over medium heat. Divide onions between skillets and cook until golden brown, stirring occasionally, about 10 minutes. Increase heat to high. Divide chicken, potatoes and squash between skillets and cook until vegetables are golden brown, stirring frequently, about 6 minutes. Divide artichoke hearts, cream, Parmesan and 2 tablespoons tarragon between skillets. Boil until cream thickens and coats hash well and chicken is cooked through, stirring frequently, about 3 minutes. Season to taste with salt and pepper. Garnish hash with tarragon sprigs, if desired, and serve.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
FLANK STEAK WITH ARTICHOKE-POTATO HASH AND ALEPPO-PEPPER AIOLI
Tender baby artichokes add richness to the potato hash. Aleppo pepper, from northern Syria, gives a sweet, earthy flavor to the steak and its accompanying aioli. Look for it at specialty foods stores or online at wholespice.com . If you can't find it, substitute 1/2 teaspoon sweet paprika and 1/8 teaspoon ground chipotle chile powder. The Aleppo pepper is a variety of Capsicum annuum named after the town Aleppo in northern Syria. . . . . Recipe by Molly Stevens, found in Bon Appetit Magazine, 04/09. A bit labor intensive but it tastes wonderful and is worth it! :)
Provided by Manami
Categories One Dish Meal
Time P2DT45m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- AIOLI:.
- Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon.
- Whisk in mayonnaise, olive oil & sherry wine vinegar.
- Cover & chill.
- STEAK:
- Mix thyme, Aleppo pepper, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper in small bowl;. rub seasoning mixture into steak; set aside.** Cover; chill. Bring to room temperature before continuing.
- ARTICHOKE-POTATO HASH:.
- Squeeze juice from lemon half into medium bowl of water.
- Cut 1/2 inch from tops of artichokes.
- Working with 1 artichoke at a time, break off dark outer leaves until only pale yellow leaves remain.
- Cut artichokes lengthwise in half; cut each half into 1/2-inch wedges.
- Place in lemon water to prevent browning.
- Place potatoes in large heavy saucepan.
- Add enough cold water to cover; sprinkle with salt.
- Bring to boil; reduce heat to medium-high and boil until potatoes are just tender, 8 to 10 minutes.
- Drain & transfer to baking sheet until cool enough to handle.
- Halve or quarter potatoes.
- Drain artichokes; pat to dry well, then sprinkle with salt and pepper.
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
- Add artichokes and sauté until browned, about 4 minutes.
- Add 1/2 cup water, thyme sprigs, and garlic.
- Cover skillet and simmer over medium heat until artichokes are tender, about 5 minutes.
- Uncover and boil until no liquid remains, stirring often, 2 to 3 minutes.
- Add remaining 1 tablespoon olive oil and potatoes; stir to coat.
- Add cream and sprinkle with salt and pepper.
- Cook until potatoes are heated through and browned in spots, stirring often, about 6 minutes.
- Season hash to taste with salt and pepper.
- Let stand at room temperature.
- STEAK & FINISH UP:.
- Preheat oven to 400°F
- Heat peanut oil in heavy large ovenproof skillet over high heat.
- Add steak and cook until bottom is brown, about 2 minutes.
- Turn steak over; transfer to oven and roast until cooked to desired doneness, about 7 minutes for medium-rare.
- Transfer to work surface; tent with foil to keep warm. Let rest 10 minutes.
- Meanwhile, rewarm artichoke-potato hash gently over medium heat.
- Stir in chopped chives.
- Thinly slice steak crosswise.
- Divide steak and hash among plates.
- Drizzle some aioli over steak.
- Serve, passing remaining aioli alongside.
- Now sit (collapse, if you like) and enjoy the meal with your guests or family; a nice bottle of wine, a salad and hot bread from the oven!
Nutrition Facts : Calories 891, Fat 52.1, SaturatedFat 14, Cholesterol 110.9, Sodium 1070.1, Carbohydrate 52.3, Fiber 14.7, Sugar 3.6, Protein 57.6
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