Potato Tofu Hash

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Potato Tofu Hash

 

3/4 lb. russet potatoes, peeled and quartered

1/2 cup sour cream

1 tsp. Dijon mustard

1/4 cup heavy cream

2 tbsps. capers, drained and chopped

2 tbsps. red onion\cooked, minced

2 tsps. lemon juice

1 1/2 tsps. prepared horseradish

1 tsp. parsley, minced

1 clove garlic, minced

2 tbsps. unsalted butter

1 lb. firm tofu, drained and cut into 1 inch pieces

1 scallion, chopped

 

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. Saute potatoes about 5

minutes,

stirring frequently, or until golden. Add tofu and

saute 3 to 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.

Serves 6.

 

 

 

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