Artichoke and Potato Hash with Merguez Sausage and Harrisa Cream Sauce

This was my attempt to copy a dish I had eaten at Tasty & Sons. I ordered the Moroccan Chicken Hash, but then added a side of Merguez Sausage. I based the recipe on this one that I had seen in Saveur a few years back and then add Merguez Sausage and Harrisa Cream Sauce. I also decided to add some Red Bell Peppers that I grilled with the sausage.

1 lb. small new potatoes, cut in half
1 lb. baby artichokes (about 7 ~ 8)
1 lemon, cut in half
3 tbsp. butter
¼ cup fresh parsley, chopped
1 tbsp. capers
½ cup green olives, cut in half
2 cloves garlic, finely chopped

Bring 4 cups salted water to a boil in a medium saucepan. Transfer potatoes to boiling water, reduce heat to medium, and simmer until almost tender, about 4 minutes. Drain potatoes and let cool.

Trim away tough outer leaves of artichokes to expose their tender, pale green interior. (For illustrated, step-by-step instructions, see Trimming Baby Artichokes.) Slice artichokes lengthwise into ¼”-thick wedges. Rub artichokes with the cut sides of the halved lemon.

Heat 3 tbsp. in a large non-stick skillet over medium-high heat. Add potatoes and cook, flipping occasionally with a spatula, until they are light brown, about 10 minutes. Add artichokes and cook, flipping occasionally, until artichokes and potatoes are golden brown and tender, about 10 minutes. Season with salt and pepper. Add parsley, capers, olives and garlic. Stir to combine.

Plate the hash, place the grilled Merguez Sausage on top, and coat with the Harrissa Cream Sauce.

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Since it was just a few days after Beltane, I decided to go with a bottle of last year’s Beltane from Propolis Brewing.