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Summer Idaho® Potato and Vegetable Hash
Recipe courtesy of Tony Hanslit, Executive Chef, Something Different, Indianapolis, Indiana
Ingredients
- 3 Idaho potatoes
- 2 granny smith apples
- 1 med. zucchini
- 1 med. yellow squash
- 1 small red onion
- 4 oz. shiitake mushrooms
- 1 tbsp. olive oil
- 1 tsp. grated lemon peel
- 1 tsp. Kosher salt (for boiling potatoes) to taste salt and pepper
Directions
- Wash and dice potatoes, place in a pan with cold water and 1 tsp. of Kosher salt. Bring to a boil and reduce heat, cook until tender not soft. When done remove from heat and strain, rinsing with cold water.
- Wash the zucchini, yellow squash, mushrooms and apples. Dice the squashes, apples and red onion. Slice the mushrooms thin. In a saute pan heat the oil and add all the apples and vegetables, cook for 3-5 minutes. When done the vegetables should be crisp. Place the apple mix in a bowl, add the potatoes, grated lemon and salt and pepper to taste.
This apple hash makes a great side dish for grilled fish or poultry. "When I use this hash, I saute the hash and place it in a ring on the center of a plate, then remove the ring and sauce around the hash then place the grilled fish or poultry on top. The I garnish with four long chives crossing the chives at the ends." Serve at room temperature.
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