Mushroom and Artichoke Hash with Yogurt Sauce

6 tablespoons plus 1 teaspoon garlic oil, divided

2 (2-ounce) slices rustic 100-percent whole-grain bread, cut into ½-inch pieces

¼ cup grated Parmesan cheese

1½ pounds chanterelle, cremini, oyster, and/or shiitake mushrooms, stemmed and cut into ½-inch pieces

¼ teaspoon table salt

3 cups jarred whole baby artichoke hearts packed in water, drained, quartered, and patted dry

2 teaspoons minced fresh sage

½ cup plain Greek yogurt

½ teaspoon grated lemon zest plus 1 tablespoon juice

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add bread and cook, stirring constantly, until beginning to brown, 3 to 5 minutes. Add Parmesan and continue to cook, stirring constantly and breaking up clumps, until croutons are golden brown, about 2 minutes; transfer to bowl.
Heat 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms and salt, cover, and cook, stirring occasionally, until mushrooms have released their liquid, 8 to 10 minutes.
Uncover and stir in 2 tablespoons oil, artichokes, sage, and reserved croutons. Using back of spatula, firmly pack hash into skillet and cook undisturbed for 2 minutes. Meanwhile, whisk yogurt, lemon zest and juice, and remaining 1 teaspoon oil together in small bowl and season with salt and pepper to taste; set aside.
Flip hash, one portion at a time, and repack into skillet. Repeat flipping process every few minutes until hash is well browned, about 6 minutes. Season with salt and pepper to taste. Top individual portions with 2 tablespoons yogurt mixture before serving.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥔Hash

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m