I call this a side dish here merely for the sake of those who feel a meal is not complete unless there is some kind of meat on the plate. I ate this with a small salad and called it
Artichoke Heart Rosti
(pretend there are those two dots over the o in rosti because I am too lazy right now to look up yet again how to do that on the computer)
3 cups frozen shredded hash brown potatoes
1/2 cup small artichoke hearts, chopped
(I used plain canned, not marinated)
2 T chopped fresh parsley
2 T vegetable oil, divided
Thaw potatoes by rinsing them under warm running water. Drain on paper towels.
Mix potato, artichoke, and parsley in a bowl.
Heat 1 T of oil in a frying pan (one with sloped sides) over medium-high heat. Add potato mixture and press into a flattened circle with a spatula.
Cook for 6 to 7 minutes.
Invert the rosti onto a plate. Heat remaining oil and slide the rosti back into the pan. Cook for 6 to 7 minutes more. Go for nicely browned and crispy on both sides.
Let it rest for 2 minutes before serving.
I had some leftover mashed potato and I added just a bit to this to bind it together a bit more.
P.S. to Ginnie: The Rachael Ray cheesey potatoes were amazingly delicious.
Thank-you! And get better!! That's an order and we all say so.