24 each Fresh Herb Sprig, garnish (chive or basil or parsley or specialty)
18 cups Onion, yellow, diced, 3/8" dice
6 cups Bell Pepper, red, diced, 3/8" dice
6 cups Bell Pepper, green diced, 3/8" dice
6 Tablespoons Garlic, Chopped
6 fluid ounces Olive Oil
12 cups Kale, Lacinato, stemmed, cleaned and torn, chopped
6 cups Hash Brown Potato Shreds, well browned (Frozen or Dehy) well browned per instructions browned shreds
1-1/2 cups Faro, cooked Fresh or Frozen IQF cooked
3/4 cup Roasted Tomatoes, drained well and chopped
6 Tablespoons Potato dehy flake
Salt and pepper to taste
4 cups Cashews, soaked in water overnight and drained
Water (to cover cashews)
1 cup Lemon Juice, fresh
1/2 cup Turmeric, fresh, grated
2-1/2 tablespoons Mustard, Dijon, Grey Poupon
1 cup Smart Balance, Buttery Spread (softened at room temp)
Salt and Black Pepper to taste
Prep Time: 20min | Cook Time: 30min
Potato & Ancient Grain Hash
Brown and sear 5-ounce hash patty, in ring mold coloring well on both sides and hitting acceptable internal temp, could be browned and hot held for service
Plate one patty per portion topped with 2 ounces of sauce, 1/4 avocado slice or fan and tomato garnish, 2 pieces of sausage (1 link cut) per picture, herb garnish and serve.
(Sofrito style base) sauté onions 4-5 minutes until softened, add garlic and sauté 1 more minute. Add peppers and sauté 10 or more minutes until all veggies are softened and beginning to color. Add cleaned and roughly chopped kale and cook additional 20 minutes until kale is tender, season with salt and pepper.
Combine Sofrito base with cooked grains, roasted tomatoes, browned potato shreds, parsley, and dehy flakes, Mix well. Check seasoning and let rest refrigerated for at least 60 minutes and up to 2 days.
Shape mixture into 6 ounce patties by hand or by using a portion scoop.
Cook 6 ounce patties packed into ring molds on a flat top or in a pan, browning well on both sides.
Soak cashews overnight in water to cover. Drain hydrated cashews and place in Robot Coupe processor bowl with S blade and other ingredients except for Smart Balance. Blend on high speed until smooth, adding water as needed to obtain hollandaise like consistency – thick and creamy.
This base could be held refrigerated for approximately 3 hours.
Prior to service warm the base as desired to 130 degrees +/- and mount in a processor with the softened Smart Balance, season with Salt and Pepper and hold in warm (but not hot) spot for service max 4 hours hold time.
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