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Potato and Squash Hash

This appetizing dish can be prepared by stir frying. This dish is easy to prepare.
  Potatoes 3 Cup (48 tbs), potatoes, peeled, cut in 1/4-inch dice (Idahoâ®)
  Canola oil 2 Tablespoon
  Calabaza/Regular pumpkin for a denser consistency. any squash will do for flavor 3 Cup (48 tbs), peeled, seeded, cut in 1/4-inch dice
  Ground cumin 1⁄2 Teaspoon, toasted
  Ground coriander 1⁄2 Teaspoon, toasted
  Black pepper 1⁄2 Teaspoon, toasted
For orange oil
  Fresh chives 4 , chopped
  Potato gaufrettes 4 (Idahoâ®)
For orange aioli and orange oil
  Egg yolks/2 1/2 tablespoons pasteurized egg yolks 1
  Freshly squeezed lemon juice 2 Tablespoon
  Idaho potatoes 3 Cup (48 tbs), peeled and cut in 0.25 inch dice
  Canola oil 6 1⁄2 Cup (104 tbs)
  Calabaza/Use regular pumpkin for a denser consistency. any squash will do for flavor 3 Cup (48 tbs), peeled seeded and cut in 0.25 inch dice
  Ground cumin 1⁄2 Teaspoon (Toasted)
  Ground coriander 1⁄2 Teaspoon (Toasted)
  Ground black pepper 1⁄2 Teaspoon (Toasted)
  Kosher salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Orange aioli 1 Cup (16 tbs)
  Orange oil 1 Tablespoon
  Smoked bacon 1⁄4 Cup (4 tbs), finely diced
  Kosher salt To Taste
  Freshly ground black pepper To Taste (Use Fresh)
  Chives 4 , chopped (Use Fresh)
  Idaho potato 4
  Freshly squeezed orange juice 1 Cup (16 tbs) (Use Fresh)
  Egg yolk/Substitute 2 0.5 tablespoons pasteurized egg yolks 1
  Lemon juice 2 Tablespoon, freshly squeezed
  Dijon mustard 1⁄2 Tablespoon
  Canola oil 1 Cup (16 tbs)
  Water 2 Tablespoon

1. Combine potatoes and 6 cups oil in heavy saucepan. Cook over medium heat until to 170ºF. Adjust heat to maintain temperature and cook until potatoes are fork tender, 12 to 18 minutes, taking care to maintain temperature. Remove potatoes with slotted spoon. Drain on paper towels, reserving the oil. Set aside to cool.
2. In mixing bowl, toss pumpkin with cumin, coriander, black pepper, salt, sugar, paprika, cinnamon and remaining 2 tablespoons oil. Bake on sheet pan in preheated 350ºF oven until pumpkin is fork tender, 15 to 20 minutes; cool.
3. Prepare Orange Aioli: In a sauté pan over medium heat, reduce orange juice to 1/4 cup; cool. In small bowl, whisk together egg yolk, lemon juice and mustard; slowly whisk in oil. Add half the reduced orange juice. Thin with water to desired consistency.
4. Prepare Orange Oil:Transfer remaining reduced orange juice to a bowl and whisk in 1/2 cup reserved oil from cooking potatoes.
5. In sauté pan over medium heat, slowly render bacon until meaty but not crisp, about 5 minutes. Pour off some of the fat. Add potatoes and pumpkin; season to taste with salt and pepper and heat gently. Remove from heat and stir in 1/3 cup Orange Aioli.
6. Divide potato mixture among 4 ring molds that have been placed on serving plates. Press gently to compact then carefully remove molds. Top each with 1 teaspoon Orange Aioli; drizzle 1 to 1 1/2 tablespoons Orange Oil around rings. Garnish each with chopped chives and an Idaho® Potato gaufrette.

Please see video

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Potato And Squash Hash Recipe Video