| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Russet potatoes; peeled and quartered |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Dijon mustard |
| 1/4 |
c |
Heavy cream |
| 2 |
tb |
Capers; drained and chopped |
| 2 |
tb |
Red onion; minced |
| 2 |
ts |
Lemon juice |
| 1 1/2 |
ts |
Prepared horseradish |
| 1 |
ts |
Parsley; minced |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Unsalted butter |
| 1 |
lb |
Firm tofu; drained and cut into 1 inch pieces |
| 1 |
|
Scallion; chopped |
INSTRUCTIONS
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. 3-4 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 recipelu-digest by molony <molony@scsn.net> on Feb 08, 1998
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