Sundried Tomato And Artichoke Hash With Pesto Aoli #sp5

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• 1 (14 1/2 ounce) can artichoke hearts in brine
• 1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil
• 2 tablespoons basil pesto (homemade or store-bought)
• 1/2 cup mayonnaise
• 20 ounces simply potatoes diced potatoes with onion

Recipe

• 1 mise en place:.
• 2 open the can of artichokes and drain, reserving the brine in a small bowl. squeeze the artichokes to remove any excess moisture. quarter the artichokes and set aside. open the jar of sun-dried tomatoes and drain oil into separate bowl. cut the tomatoes into strips and set aside. spread potatoes out onto a baking sheet and pat them dry with a paper towel (this will ensure that they will get nice and crispy).

recipe

• 3 directions:.
• 4 1) heat reserved sun-dried tomato oil in a large nonstick skillet over medium heat.
• 5 2) add diced potatoes with onions and sautee in oil until crispy, about 15-20 minutes.
• 6 3) while the potatoes are cooking, make the aoili. measure out mayonnaise and pesto. mix together with 1 tablespoon of reserved artichoke brine until smooth. the aoili should be the consistency of a creamy salad dressing. you can add more of the reserved brine to thin out the aoili to desired consistency.
• 7 4) when the potatoes are crispy on the outside and fluffy on the inside, add the sliced sun-dried tomatoes and quartered artichoke hearts. sautee for 1 or 2 more minutes until heated through.
• 8 to serve:.
• 9 divide the artichoke hash into 4-6 individual portions and drizzle a small amount of the aoili over each portion. serve immediately. if serving family style, leave aoili on the side with a serving spoon.