Artichoke Jalapeno Hash

Yo, I don’t mean to be dramatic or anything (yes I do), but we almost got killed by a meteor the other day.  Bruce Willis was nowhere to be found.

Bruce.  We needed you!

You’d better have a good excuse, is all I’m saying.

This is probably the breakfast I’m making the next time we’re threatened with the fate of the dinosaurs.  Except I would add a mountain of cheese and chase it with whiskey…  But that’s not going to happen, so here we are.  Let’s keep it reasonable and live for a few more decades, I s’pose.

Let’s take inspiration from artichoke jalapeno dip (CostCo, you evil genius), pan-fry some stuff and top it with eggs.  It’s delicious.

Potatoes go first.  We want brown, and we want crispy.

Other stuff goes in later.  This is where it goes from smelling good to smelling absolutely stellar.

Eggs are the ever-important finishing touch.  Fried or poached and still runny!  Perfect.

P.S. I also don’t mean to be dramatic when I say INTERNET VOODOO MAGIC ate my website for a couple of days.  (It’s my fault, but whatever.  I’ll never pretend to understand this stuff again.)  If you noticed, thank you for reading, and I’m sorry!  I’m back for good now.  XO

Artichoke Jalapeno Hash

2 tablespoons olive oil
2 cups diced red potatoes
1/2 cup chopped red onion
1 garlic clove, minced
9 oz. (1 box) frozen artichoke hearts, roughly chopped
1/2 to 1 fresh jalapeno, sliced (depending on how spicy you like things)
1/2 cup chopped green onions 
4 eggs, for topping
Salt and pepper to taste
Fresh grated parmesan (optional) 

Heat up olive oil over medium heat in a cast-iron skillet, and add potatoes in an even-ish layer.  Leave them alone for a couple of minutes to allow them to brown on that side, then begin to flip/stir them occasionally as you cook them for roughly 15 more minutes until they’re more or less evenly browned on all sides and almost cooked through.  Add onion, garlic and jalapeno and cook for a couple of minutes until the onion is soft and translucent; add the artichoke and continue cooking for 5-8 minutes, until it’s fully reheated throughout.

Stir in green onions and season hash with salt and pepper, add grated parmesan if you’d like, and top with fried or poached eggs to serve.  Serves 2-4.