Recipe - Potato Hash

Three fourths pound Russet potatoes; peeled and
quartered
One half cup Sour cream
1 teaspoon Dijon mustard
One fourth cup Heavy cream
2 tablespoon Capers; drained and chopped
2 tablespoon Red onion; minced
2 teaspoon Lemon juice
1 One half teaspoon Prepared horseradish
1 teaspoon Parsley; minced
1 Clove garlic; minced
2 tablespoon Unsalted butter
1 pound Firm tofu; drained and cut
into 1 inch pieces
1 Scallion; chopped

Prep: 15 min, Cook: 20 min.

Place potatoes in a steamer basket over boiling water. Cover saucepan and
steam about 15 minutes or until tender. Place potatoes under cold running
water to cool. Drain thoroughly and finely dice. Combine sour cream and
mustard in a bowl and set aside. Combine next 7 ingredients in another
bowl. Melt butter in a heavy nonstick skillet over medium high heat. Saut‚
potatoes about 5 minutes, stirring frequently, or until golden. Add tofu
and saut‚ 34 minutes or until golden and liquid has evaporated. Stir in
onion horseradish mixture and cook until heated throughout. Serve hash
topped with sour cream mixture and sprinkled with scallions.

Posted to recipeludigest by molony molony@scsn.net on Feb 08, 1998