Artichoke and Potato Hash

Step 1: Bacon and Potatoes ... In a large saute pan, cast iron works best, but any heavy skillet; add the bacon and let it cook 4-5 minutes on medium heat. You shouldn't need any oil if you render the bacon slowly. Once the bacon is almost crisp; add in the onions and cook another minute mixing well with the bacon and the drippings. Then, add the potatoes, garlic, a pinch of both salt and pepper, and again mix well to combine and cook another minute or two. Then add a little broth (about 1/3 cup) and cook until the potatoes slightly soften - around 5 minutes.

Step 2: Artichokes ... As the broth reduces, the potatoes will begin to lightly brown and crisp up. Once the potatoes are tender, turn the heat to medium high and add the artichokes, capers, rosemary, and thyme; continue to cook until everything is cooked through. As the hash cooks; the potatoes and artichokes will start to break up which is what you want. Stir often.

Step 3: Finish ... Add the parsley, scallions, and a squeeze of fresh lemon and toss to combine. Transfer to a serving bowl. ENJOY!