Artichoke And Potato Hash Recipes

ARTICHOKE, ONION, AND POTATO HASH

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender. Drain and turn out onto a cutting board. Smash the potatoes with the side of a large knife or spatula.
• Heat a large cast iron skillet over medium-high heat and add the olive oil. When the pan is very hot, but not smoking, add the cipollini onions, and cook until starting to caramelize, about 4 to 5 minutes Add in the drained artichokes and season with salt and pepper, to taste. Cook for 2 to 3 minutes before turning them so that they will caramelize. Add the potatoes and cook until the potatoes are starting to brown, then stir in the garlic and the thyme. Slowly pour in the chicken stock, scraping up the bits from the bottom of the pan. Sprinkle with the vinegar and adjust seasoning with salt and pepper, if necessary. Transfer to a platter and garnish with chopped parsley.

CHICKEN, POTATO, SQUASH AND ARTICHOKE HASH

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.

CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH

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, POTATO, AND CHEESE CASSEROLE

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Place a large pot half filled with water over high heat.
• Add the artichokes and bring to a boil.
• Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
• Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
• The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
• Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
• Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
• Set aside.
• You may be tempted to eat all the artichokes yourself right now, but resist!
• Inside every leaf there's a small amount of pulp-the good part.
• To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
• Reserve the pulp and discard the leaves.
• Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
• Peel the stems and dice the hearts and stems into bite-sized pieces.
• Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
• Set aside.
• Preheat the oven to 350*F.
• Melt the butter in a 3-quart pot over high heat.
• When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
• Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
• Reduce the heat to medium if necessary to prevent burning.
• Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
• Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
• Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
• The mixture should be a rich brown color.
• Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
• Stir and remove from the heat.
• Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
• Bake until the cheese is a beautiful golden brown, about 25 minutes.
• Serve hot.

SALMON WITH POTATO-ARTICHOKE HASH

Steps:

• Preheat oven to 475°F. In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Push vegetables to sides of pan.
• Arrange salmon pieces in center of pan, and gently press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, and sprinkle evenly with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is opaque throughout, about 20 minutes.
• Meanwhile, make sauce: Stir together mustard, vinegar, parsley, and the water; season with salt and pepper.
• Gently separate salmon pieces. Serve immediately, on top of hash, spooning parsley sauce over fish.