Thursday, August 30, 2012

Sweet Potato Hash Browns with Tofu Scramble, Peach Salsa & Fresh Corn Sauce

What I learned today via the internet was one of the greatest discoveries of the year, maybe even of all time! It's a whole new way of cooking hash browns and I don't think it would have ever occurred to me in a million years.
Not only is it a genius way to use an appliance that doesn't get much run in my kitchen, but it also involved only a light spray of canola oil to get the job done. Compare that to the copious amounts of oil needed to cook crispy hash browns in a pan and you will never look at your waffle iron the same.
My iron, like most, has an internal timer that tells you when the waffle is done. The sound went off but I let it continue to cook about 5 minutes more to get a crispy bite. Make sure to taste test your potatoes before pulling them out, no one likes a raw potato!

Crispy sweet potato hash browns loaded with tofu scramble, peach salsa with red chile and fresh corn sauce.

Sweet Potato Hash Browns
serves 3
1 large sweet potato, peeled, shredded
1 medium sized yukon gold, peeled, shredded
salt and pepper
canola spray

Preheat a waffle iron.
Combine the shredded potatoes and season with salt and pepper. Spray the iron with oil and pack the potatoes on in a thick layer. Depending on the size of your iron, this may have to be done in batches. Cook until golden brown and crispy.

Peach Salsa
1 yellow peach, small dice
3 tbl minced yellow onion
2 tbl chopped fresh cilantro
1 red chili, seeded, minced
1 tsp lime juice

Combine and season with salt. Let chill for at least 15 minutes before serving.

Fresh Corn Sauce
2 cups fresh corn kernels
1/4 cup minced yellow onion
3-4 tbl water
2 tsp lemon juice
1 garlic clove, minced
salt and white pepper

Combine all of the ingredients in a blender and blend until smooth. Add more water if necessary to smooth out the sauce.
Transfer to a pot and simmer for 15 minutes. Taste and season with salt and pepper.

Tofu Scramble
2 tbl extra virgin olive oil
1/2 yellow onion, minced
1 green bell pepper, small dice
1 lb extra firm tofu, drained, pressed, small cubes
3 garlic cloves, minced
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 cup your favorite salsa

Saute the onions and bell pepper in olive oil until they start to soften, 5 minutes. Add the tofu, garlic, paprika, cumin, salt and pepper. Cook over medium-high heat until browned, 15 minutes. Toss with salsa and cook 2-3 more minutes to warm through. Taste and season with salt and pepper.

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