I usually double this for a 9 x 13 pan. Have substituted frozen hash browns (thawed) when in a hurry.
Artichoke and Potato Nibbles
1/2 pound white potatoes, scrubbed
2 tablespoons unsalted butter
1 small onion, finely chopped
freshly ground black pepper
1 garlic clove, minced
4 large eggs
1 (14 oz.) can artichoke hearts, drained and coarsely chopped
8 oz. cheddar cheese, shredded (about 2 c.)
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon Tabasco sauce
Put the potatoes in a saucepan, cover with water by at least an inch, add a good pinch of salt and bring to a boil. Reduce the heat to medium; cover partway and cook until the potatoes are tender. Drain on a rack set in the sink and let cool.
Heat the oven to 325º. Butter an 8-inch square baking dish. When the potatoes are cool, peel and cut them into 1/3-inch dice. Heat the butter in a medium skillet over medium heat. Add the onion, season with salt and pepper and cook until translucent, about 7 minutes. Add the garlic and cook for another minute or so, until you can smell the garlic. Remove from the heat.
Crack the eggs into a large mixing bowl and beat them with a fork until well mixed. Stir in the sautéed onions. Add the diced potatoes, artichokes, cheese, parsley and Tabasco sauce. Stir to combine. Season with salt and pepper. Scrape the mixture into the baking dish and bake until it has set like a quiche – puffed at the sides and a little jiggly in the center – about 25 minutes.
Allow to cool for at least 30 minutes before cutting into 1-inch squares. the nibbles are easiest to cut if completely cool.