Artichoke Onion And Potato Hash Recipes

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.

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.

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.

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.

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.

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.

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.

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!