Steakhouse Idaho® Potato and Lobster Hash
This is designed to be a center of the plate potato dish that uses typically wasted products in a steakhouse setting. The potato would be a leftover baker. The lobster claw and knuckle meat and remaining ingredients are typically found in any steakhouse pantry. This dish serves one, although easily scalable up. The dish also reheats VERY well in an oven at 400°F for 8-12 minutes and makes a great chafing dish presentation.
- 1 leftover baked Idaho® russet potato, ripped into roughly 1-inch pieces
- Frying oil
- 1 tablespoon garlic-infused oil
- 4 ounces lobster meat, roughly chopped
- 2 ounces roasted peppers, julienned
- 2 ounces caramelized onions
- 2 cups stemmed spinach
- 2 ounces grated hard cheese, such as grana Padano
- 1 teaspoon chopped fresh herbs, such as equal parts parsley, thyme, and rosemary
- 1 ounce garlic aioli
- Deep fry the torn Idaho® potato pieces in 350°F oil until brown and crispy. Drain.
- In a pan over high heat, warm the garlic oil and sauté the lobster, peppers, and onions to heat through.
- In a mixing bowl, combine the fried potatoes with the lobster, peppers, onions, spinach, cheese, and herbs.
- Mound the hash in a serving bowl and drizzle with the aioli.