Idaho® Potato and Pumpkin Hash | Idaho Potato Commission

Name: Idaho® Potato and Pumpkin Hash | Idaho Potato Commission
Ingredients: 3 cups Idaho® potatoes, peeled, cut in 1/4-inch dice; 6 cups plus 2 tablespoons canola oil; 3 cups calazaza pumpkin, peeled, seeded, cut in 1/4-inch dice (or use regular pumpkin for a denser consistency); 1/2 teaspoon ground cumin, toasted; 1/2 teaspoon ground coriander, toasted; 1/2 teaspoon ground black pepper, toasted; 1/2 teaspoon kosher salt; 1/2 teaspoon sugar; 1/2 teaspoon paprika; 1/4 teaspoon cinnamon; 1/3 cup plus 4 teaspoons Orange Aioli (recipe follows) Orange Oil (recipe follows); 1/4 cup smoked bacon, finely diced; Kosher salt, to taste; Freshly ground black pepper, to taste; 4 fresh chives, chopped; 4 Idaho® potato gaufrettes (optional); Orange Aioli and Orange Oil; 1 cup freshly squeezed orange juice; 1 egg yolk (or substitute 2 1/2 tablespoons pasteurized egg yolks); 2 tablespoons freshly squeezed lemon juice; 1/2 tablespoon Dijon mustard; 1 cup canola oil; 1 to 2 tablespoons water

idahopotato.com

Combine potatoes and 6 cups oil in heavy saucepan. Cook over medium heat until potatoes are fork tender, 12 to 18 minutes, taking care to maintain temperature. Remove potatoes with slotted spoon....

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Ingredients

3 cups Idaho® potatoes, peeled, cut in 1/4-inch dice
6 cups plus 2 tablespoons canola oil
3 cups calazaza pumpkin, peeled, seeded, cut in 1/4-inch dice (or use regular pumpkin for a denser consistency)
1/2 teaspoon ground cumin, toasted
1/2 teaspoon ground coriander, toasted
1/2 teaspoon ground black pepper, toasted
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/3 cup plus 4 teaspoons Orange Aioli (recipe follows) Orange Oil (recipe follows)
1/4 cup smoked bacon, finely diced
Kosher salt, to taste
Freshly ground black pepper, to taste
4 fresh chives, chopped
4 Idaho® potato gaufrettes (optional)
Orange Aioli and Orange Oil
1 cup freshly squeezed orange juice
1 egg yolk (or substitute 2 1/2 tablespoons pasteurized egg yolks)
2 tablespoons freshly squeezed lemon juice
1/2 tablespoon Dijon mustard
1 cup canola oil
1 to 2 tablespoons water