Idaho® Potato Hash with Lobster and Chorizo
- 2 medium Idaho® russet potatoes, scrubbed, cut in 1-in. dice (2 cups)
- 3 tablespoons olive oil, divided
- 3 tablespoons small-dice yellow onion
- 3 tablespoons small-dice red bell pepper
- Salt and pepper to taste
- 1/2 cup plus 2 tablespoons clarified butter or vegetable oil, divided
- 3 tablespoons medium-dice Spanish-style chorizo sausage, sautéed golden-brown
- 1/2 whole Maine lobster, poached, meat removed
- 1 tablespoon minced chives
- 8 chives, sliced into 1-in. pieces
- 1/2 cup crème fraîche, whipped, seasoned to taste (optional)
- In medium bowl, toss potatoes with 2 tablespoons olive oil; transfer to foil-lined pan. Roast in 375˚F oven until golden, 20 to 25 minutes.
- Heat remaining 1 tablespoon olive oil in small sauté pan over low heat. Add onions and bell peppers; gently sauté until soft. Set aside.
- In medium bowl, thoroughly mix roasted potatoes with 2/3 of sautéed onion mixture; season with salt and pepper.
- Heat 7-in. cast-iron serving dish or skillet with 1/4 cup clarified butter or oil until slightly smoking. Press potato mixture into skillet until mixture is compressed and level. Place skillet into preheated 350°F oven until potato edges are golden-brown, about 20 minutes.
- Preheat second 7-in. ovenproof serving dish or skillet with 1/4 cup clarified butter. Carefully flip formed potato cake from first skillet to this skillet, exposing golden-brown surface. Place serving dish or skillet with potato mixture back in oven for 8 minutes.
- Heat remaining 2 tablespoons clarified butter or oil in medium skillet over medium-high heat. Sauté chorizo, lobster meat and remaining peppers and onions until heated through.
- Remove skillet from oven. Spoon lobster mixture on center of potato cake. Top lobster mixture with a quenelle-shaped spoon of crème fraîche (optional). Sprinkle with chopped chives. Garnish with 1-in. chives.
Yield: 2 servings
China Grill Management