Ahhh…the flavors of fall. Who can resist the sweet smell of pumpkin and hints of nutmeg and cinnamon, fresh crispy apples or roasted chestnuts? Not us!! And your restaurant patrons probably can’t either!
Chef Randy Zweiban of SRZ Consulting in Chicago gets kudos for his very unique Idaho Potato and Pumpkin Hash. Pan fried diced potatoes are combined with diced pumpkin that’s been tossed in cumin, coriander, black pepper, salt, sugar, paprika cinnamon and oil, and then heated together in a little bacon fat. The potato mixture is shaped by ring molds then drizzled with orange aioli, and garnished with chopped chives and Idaho potato gaufrette. The beautiful presentation looks as good as it tastes!
If you’re looking for another versatile side dish to feature on your menu, consider Gruyere, Apple and Potato Au Gratin. Alternating layers of thinly sliced Idaho potatoes and apples are lightly sprinkled with salt, pepper, nutmeg, marjoram, garlic, shallots and cheese. It’s covered with foil and baked at 375° for 45 minutes or until potatoes are fork tender. Uncover and bake an additional 25-30 minutes until the top is golden brown.