This potato hash adds a little something extra with tofu, curry powder, jalapeño peppers, red onion, spinach and cayenne pepper.
10 lb. firm tofu, medium dice
2 oz. curry powder
2 cups extra-virgin olive oil
1 lb. jalapeño peppers, thinly sliced
1 lb. cornstarch
5 lb. jumbo red onion, medium dice
1⁄2 lb. garlic cloves, minced
10 lb. russet potatoes, steamed, diced
2 tbsp. oil
1⁄2 oz. cayenne pepper
Pinch dried thyme
5 lb. converted brown rice, steamed
5 lb. spinach, julienned
2 lb. canned pimentos, diced
1 gal. vegetable stock, approximately
Salt as needed
Freshly ground black pepper as needed
1. Sprinkle tofu with 1 oz. curry powder and steam for 2 to 3 minutes. Reserve.
2. In large, heavy-bottomed pot, heat oil to 350°F. Coat jalapeños with cornstarch and fry until golden brown. Using slotted spoon, transfer to paper towel. Reserve.
3. In large pan over medium heat, sauté onion, garlic and potatoes in 2 tbsp. oil until golden brown, approximately 15 to 20 minutes. Add cayenne pepper, thyme and remaining curry powder; sauté, then add brown rice, spinach, pimento and tofu. Add enough vegetable stock to keep mixture slightly moist, and heat through. Season with salt and freshly ground black pepper.
4. Plate 6 oz. hash, garnish with fried jalapeño slices and serve.
Recipe by San Diego State University