Artichoke, Onion, and Potato Hash Recipe

Name: Artichoke, Onion, and Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 8 medium fingerling potatoes, halved lengthwise; 3 tablespoons olive oil; 6 cipollini onions, peeled, sliced in half along equator; 1 (15-ounce) jar artichokes, (not marinated), with stems, drained, roughly chopped; Freshly ground black pepper; 5 garlic cloves, smashed; 2 sprigs thymes, leaves chopped; 1/2 cup chicken stock; 1 tablespoon apple cider vinegar; Chopped parsley leaves, for garnish

Servings: persons

Salt
8 medium fingerling potatoes, halved lengthwise
3 tablespoons olive oil
6 cipollini onions, peeled, sliced in half along equator
1 (15-ounce) jar artichokes, (not marinated), with stems, drained, roughly chopped
Freshly ground black pepper
5 garlic cloves, smashed
2 sprigs thymes, leaves chopped
1/2 cup chicken stock
1 tablespoon apple cider vinegar
Chopped parsley leaves, for garnish

1
Bring a large pot of salted water to a boil over medium heat.
2
Add the potatoes and cook until just tender.
3
Drain and turn out onto a cutting board.
4
Smash the potatoes with the side of a large knife or spatula.
5
Heat a large cast iron skillet over medium-high heat and add the olive oil.
6
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.
7
Cook for 2 to 3 minutes before turning them so that they will caramelize.
8
Add the potatoes and cook until the potatoes are starting to brown, then stir in the garlic and the thyme.
9
Slowly pour in the chicken stock, scraping up the bits from the bottom of the pan.
10
Sprinkle with the vinegar and adjust seasoning with salt and pepper, if necessary.
11
Transfer to a platter and garnish with chopped parsley.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Salt, 8 medium fingerling potatoes, halved lengthwise, 3 tablespoons olive oil, 6 cipollini onions, peeled, sliced in half along equator, and more.

Yes, Artichoke, Onion, and Potato Hash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke, Onion, and Potato Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions