Sweet foods are great, but they’re nothing without savory. Especially breakfast foods. As delightful as the ice cream French toast was, the artichoke hash browns were the star of that particular breakfast-for-dinner. Artichokes lend such amazing flavor to anything they’re cooked with, and the duck schmaltz does what it does to everything it touches (adds flavor, adds calories, you know). Spice it up a bit and you have the best hash browns out there.
Ingredients (serves 2 as a side)
1 large potato, cut into small dice
8-10 thawed frozen artichoke hearts, also diced
2-3 T duck fat, schmaltz, or butter
salt and paprika to taste
Melt the fat in a large skillet over medium high heat.
Scoop the potato and artichoke hash into the pan. Cover with a lid and let it cook over medium-high for 5-7 minutes.
Uncover and add salt and paprika. Flip and sauté the hash browns until they’re your desired level of done. I like mine very crispy, so I gave them a whole ten minutes uncovered. Serve with Sriracha and French toast or waffles or fresh fruit. Enjoy!