Chili Garlic Potato Hash with Garbanzo Beans, Artichoke and a Fried Egg - Ends + Stems with Chef Alison
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Cooking tools:
- Blender
- Food processor
- Oven
- Nonstick skillet
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Can opener
- Measuring spoon
- Spoon
- Spatula
- Plate
- Serving bowl
Ingredients
- 3 Tablespoons Chili Powder
- 3 Tablespoons Cider Vinegar
- 1 ⁄ 2 Shallot
- 4 cloves Garlic (peeled)
- 1 Tablespoon Extra Virgin Olive Oil (for marinade)
- 1 ⁄ 4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Kosher Salt (for marinade)
- 1 1 ⁄ 4 teaspoons Kosher Salt (divided, for potatoes and eggs)
- 1 pound Russet Potato (look for small ones)
- 1 Tablespoon Canola Oil
- 1 15-ounce can Garbanzo Beans (drained but reserve the liquid)
- 1 15-ounce can Artichoke Hearts (halves or quarters, drained)
- 1 Tablespoon Extra Virgin Olive Oil (for eggs)
- 4 Eggs
- 4 Green Onions (white and green parts thinly sliced)
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