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|
INA’S VEGETABLE HASH
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| Chef/Owner Ina Pinkney |
| Ina’s - Chicago, Ill., USA |
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| Yield: 32 servings |
| Menu Price: $9.79; Food Cost/Serving: 21% |
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| Red potatoes, diced | 4 1/2 Lb |
| Sweet potatoes, diced | 5 Lb |
| Brussels sprouts, frozen | 3 Lb |
| Canola oil | 1 C |
| Spanish onions, sliced | 6 Lb |
| Mushrooms, sliced | 7 1/2 Lb |
| Eggplants | 8 each |
| Kosher salt | 3 TBS, plus additional |
| Corn, frozen | 4 Lb |
| Heavy cream | 1 1/2 qt |
| Oregano, dried | 2 TBS |
| Thyme, dried | 2 TBS |
| Garlic, minced | 2 TBS |
| Worcestershire sauce | 3/4 C |
| Tamari sauce, gluten-free | 1/2 C |
| Dirty spice mix | 3 TBS |
| Freshly ground black pepper | 3 TBS |
| Eggs, extra-large, pasteurized | 64 each |
| Instructions: |
| 1. Cook red potatoes in lightly salted water until al dente. Drain, cool in ice water and drain again thoroughly. Cook sweet potatoes in lightly salted water until al dente. Drain, cool in ice water and drain again thoroughly. Cook Brussels sprouts in lightly salted water until tender. Drain, cool in ice water and drain thoroughly. |
| 2. Heat 1/3 cup oil in a rondeau. Sauté onions until lightly browned; cool on a sheet pan. Heat 1/3 cup oil in a rodeau and sauté mushrooms until lightly browned. Cool on a sheet pan. |
| 3. Score eggplant skin with a crosshatch pattern and coat with remaining 1/3 cup oil. Season lightly with kosher salt and roast at 400 degrees F until tender, 15 to 20 minutes. Cool, peel and coarsely chop. |
| 4. To assemble hash, combine all cooked vegetables thoroughly. Stir in corn and mix in cream, oregano, thyme, garlic, Worcestershire sauce, tamari, dirty spice mix, pepper, and remaining 3 tablespoons salt. Pour over vegetables and refrigerate to allow flavors to develop. |
| 5. For each serving, warm 2 cups vegetable hash in a sauté pan until hot. Serve with 2 poached eggs. |