If you played sports in high school or college, there was a phrase you never wanted to hear: second string. Being a second stringer was hell. You only got to play in case of injuries or fouls or ejection because of a fight. There’s that line about “they also serve who only sit and wait.” Yes, but waiting was torture.
And, second string quarterbacks do not get the cheerleader.
We somehow continue this discrimination on our dinner tables. There is the main course and there are side dishes. It’s one meal, for God’s sake, and all the food elements are there to complement each other. “Side dish” is a harsh term.
Side dish or not, those “other things” on the table are important and merit attention. Too often the main course is the focus of your cooking activity and the “other things” are last minute preparations: simple, quick, and monotone.
Hash browns can be quite delightful: cooked to a dark crisp on a skillet with onions, for example. Of course, when you hear “hash browns” you immediately think of breakfast and orange juice. But for dinner, this version of hash browns is a very sophisticated “other thing.” It’s a good accompaniment for roasted meats, especially beef. By including the artichokes, you get tang and texture that make the dish stand upright on its own.
This is a “first string” dish you will enjoy. This recipe comes from Potatoes by Annie Nichols. It’s a disservice to call this a potato book. It’s a collection of delightful recipes that share a common ingredient: the potato. There are plenty of “artichoke-like” ideas there to inspire and please you.
Artichoke Hash Browns
Yield: 4 servings
Ingredients:
6 tablespoons butter
4 whole garlic cloves, unpeeled, finely sliced
1 tablespoon fresh thyme leaves
2 jars marinated artichoke hearts]
1 pound floury potatoes boiled in their skins, then peeled and cut into ½-dice
Salt and freshly ground black pepper
Preparation:
Heat the butter in a large heavy-based skillet. Add the garlic, thyme, and artichokes, cover and cook gently, stirring occasionally for 6 to 8 minutes or until just tender.
Add the potatoes, spreading evenly over the pan. Cook over low heat for 14 to 20 minutes. Press down frequently with a spatula, shake the pan occasionally, and cook until the base is crisp and golden.
Cover the skillet with a large plate or tray, flip over, and then slide the hash browns back into the skillet. Cook the other side, pressing down, until golden and crisp.
Source: Potatoes: From Mash to Fries by Annie Nichols